Gates Of Hell Chili

4 tb Olive oil

5 lb Boneless chuck (lean)

2 lb Pork butt (lean) *

2 Med. onions; coarsly chopped

4 Cloves garlic** ; minced

Salt to taste 1 t Black pepper

12 oz Beer (not lite)

1 qt Tomato sauce

4 c Stewed/chopped tomatoes

1 Green bell pepper; chopped

1 t Allspice

4 tb Fresh ground cumin

2 1/2 tb Chili powder

1 oz Soy sauce

2 oz Whiskey

1/4 c Dried chili peppers

1 tb Tabasco sauce

1/2 c Tomato paste

1/3 c Masa harina

*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 & 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, & whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & 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 & 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.