Dad's Chili Con Carne

     2 large cans whole tomatos 
     1 lb. bulk whole hog sausage 
     3 large onions, chopped 
     3 tbsp fresh minced garlic 
     2 cans beef or chicken broth
     (boullion may be used) 
     1 lb. kidney beans (or 2 large cans) 
     2 lb lean round steak 
     4 tbsp chili powder 
     2 tbsp ground cumin seed 
     5 or 6 fresh jalapeņo peppers, rinsed and sliced 
     Beer 
     Salt and cayenne pepper to taste 


       Preparation

   1.Liquify tomatos with a blender, food mill, or a potato masher. 
   2.Brown sausage and drain fat. 
   3.Put tomatos, onions, sausage, broth and chili powder in a large pot or Dutch oven. 
   4.Fill to top with beer. 
   5.Bring to a boil. 
   6.Reduce heat until barely simmering. 
   7.Cook down to about half volume, stirring and adjusting heat occasionally to maintain       a slow simmer. 
   8.Meanwhile, cook the beans and cut the round steak into 1/2 inch cubes, eliminating       fat. 
   9.When the liquid is cooked down, add the beans, beef, garlic, and jalapeņo peppers. 
  10.Cook slowly until beef is tender. 
  11.Add salt, cayenne, and more chili powder,if desired, to taste. 
  12.Serve hot with raw chopped onions sprinkled on top and crackers or flour tortillas. 

                         Steve Tanner              
                       sbahrd@a-o.com             
          http://home.sprynet.com/sprynet/sbahrd 
        http://www.ioa.com/home/stanner/sailorme.htm  
                  http://www.a-o.com/sbahrd/