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| 2 | Medium onions, chopped |
| 6 | Cloves garlic, approximately |
| 2 Esslöffel | Kidney suet or lard (caudal |
| 2 x ca. 30 g | Gebhardt's Chili Powder |
| 1/2 x ca. 30 g | Regular dark chili powder |
| 3 x ca. 450 g | Prime beef cubed or coarsely |
| 1 | White pepper |
| 3 x ca. 30 g | Bulk pork sausage |
| 1 | Medium green chili pepper, m |
| 1/2 Teelöffel | Hot New Mexico chili powder |
| 1/2 x ca. 30 g | cumin |
| 1/2 Teelöffel | coriander optional |
| 6 x ca. 30 g | tomato sauce |
| 1/2 Tasse | Oregano tea (1 T. oregano |
| 1 | Steeped in hot water 30 min. |
| 1/2 x ca. 30 g | salt |
| 1/4 Teelöffel | cayenne pepper |
| 1 Prise | tabasco sauce |
| 1 Tasse | beef broth |
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Saute onions and minced garlic in suet about 3 minutes. Add Gebhardt's and regular chili powder. Mix well. Brown beef in another pan, a pound at a time, adding white pepper while browning. Add meat to onions and spices, using a little broth to keep from sticking. Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions.
Cook 15 minutes.
Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth. Mix well and cook for 30 minutes.
Add oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
During the last 20 or 30 minutes add salt, cayenne pepper and Tabasco, if needed. Serves 6
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