ERNIE'S MODIFIED TEX-MEX CHILI or HANG on to YOUR HAT CHILI. 2 lb. lean chuck, chili ground 2 lb. lean chuck, cubed 2 lbs. pork loin, cubed 2 lbs. pepperoni or kielbasa, sliced (1/4" slices) 3 onions, chopped 1 garlic head, minced 2 scotch bonnet/habanero peppers minced (this is where you need to use those plastic gloves) 2 red/yellow sweet peppers diced. 1 (6 ounce) can tomato sauce. 1 (10-12 ounce) can peeled tomatoes. 7 T chili powder 4 T ground cumin 1 T ground oregano 2 T paprika 1 tsp. mole powder 2 T ground chili peppers 1 (10 ounce) can beef bouillon 2 (12 ounce cans) beer Salt to taste. Method: Brown meat till fat cooks off. Transfer to a large pot. Sauté onion, garlic & peppers in pan drippings until tender. Add tomato sauce - mix well. Add remaining ingredients - mix well. Simmer 2-3 hours adding water (if needed) stirring occasionally. Try out the following: About 30 minutes before serving add: 2 tsp. mustard Careful with those peppers, I really meant it. & Bon Apetit! T = tablespoon