• 2 lb Stew meat, chopped coarse
• 14 oz Chorizo (a Mexican blend of pork sausage)
• 1 lg Spanish onion, chopped coarse
• 2 tb Olive oil (extra light)
• 3 cl Garlic - large cloves
• 12 oz Beer - not lite beer
• 1/2 cp Bourbon - Jim Beam (any good sippin bourbon will do for the spirit of the corn to bless the other ingredients)
• * 1 Jalapeno pepper, cored, seeded, and chopped fine
• 1 lg Bell pepper (green), chopped coarse
• 1 Pasilla pepper, chopped coarse
• 1 ts Salt
• 2 lg Roma tomatoes, fresh
• 1/2 ts Tabasco sauce
• 1 cn Tomato sauce (8 oz)
• 1 cn Tomato paste (8 oz)
• 1/4 ts Cayenne pepper
• 1 tb Molasses
• 2 tb Cumin

* Use 2 jalapeno peppers if you like to breathe fire like a dragon.

Sauté onions, garlic, and chopped bell peppers in olive oil. Add chorizo and stew meat, and brown well. Add beer and bourbon, bring to boil. Lower heat to simmer & add other ingredients except for cumin.

After about 30 minutes cooking add 1 tb cumin, then after 1 hour add last tablespoon of cumin and cook for at least 15 more minutes.

Serve with warm tortillas, lots of cool beverage, and enjoy.