Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       Tablespoon    Olive oil
   5       pound        Boneless chuck (lean)
   2       pound        Pork butt (lean) *
   2       medium       onions -- coarsly chopped
   4       Cloves       garlic** -- minced
                        Salt to taste
   1       Teaspoon     Black pepper
  12       Ounces       Beer (not lite)
   1       quart        Tomato sauce
   4       cup          Stewed/chopped tomatoes
   1                    Green bell pepper -- chopped
   1       Teaspoon     Allspice
   4       Tablespoon   Fresh ground cumin
   2 1/2   Tablespoon   Chili powder
   1       Ounces       Soy sauce
   2       Ounces       Whiskey
     1/4   cup          Dried chili peppers
   1       Tablespoon   Tabasco sauce
     1/2   cup          Tomato paste
     1/3   cup          Masa harina

Preparation:

*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt and black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, and whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, and salt as desired. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin and cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.