Title: Carroll shelby's gourmet chili
 Categories: Beef, Meat, Miscellaneo
      Yield: 4 Servings
 
  1 1/2 lb Lean Beef -- * see note
    1/2 lb Lean Pork -- * see note
      1 c  Onions -- chopped
      1 lg Garlic Clove -- finely
           Chopped
      2 tb Bacon Drippings -- --or --
           Lard
      1 lg Green Bell Pepper -- ** see
           Note
     15 oz Tomato Sauce
     12 oz Beer -- preferably mexican
      1 pk Original Texas Chili
           Preparation
      4 oz Green Chiles -- diced
 
  * or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or
  substitute 1/2 green and 1/2 red bell pepper.
  
  Cut or grind meat into small pieces coarser than regular ground meat.
  Pound with meat mallet. Combine with onion and garlic and add to
  heavy, large pot or Dutch oven with lard or bacon drippings. Cook
  over medium-high heat until meat is browned and onions is tender,
  about 6 minutes. Stir occasionally to keep meat evenly browned. Add
  bell pepper, tomato sauce and beer. Simmer, uncovered, for 30
  minutes. Add remaining ingredients except packet of masa flour in
  Chili Preparation package. Simmer 1 hour more, stirring occasionally.
  If more liquid is needed, add beer as desired. Mix masa flour with a
  little beer to make a thin paste. Stir masa mixture into chili.
  Simmer another 30 minutes. Check for taste and add cayenne pepper
  packet from Chili Preparation, if you dare.
  
  Serves 4 to 6.