• 1/4 c. Veg. oil
• 3 lb Beef, boneless sirloin,
•     London broil Or possibly tri-tip
•     Steak, cubed
• 6 ounce Bulk pork sausage
• 1 can (14 1/2 ounce.) beef broth
• 1 can (8 ounce.) tomato sauce
• 1 can (6 ounce.) tomato cocktail
• 1 can Or possibly bottle (12 ounce.) beer
• 11 Tbsp. Chili pwdr
• 1 Tbsp. Onion pwdr
• 1 tsp Garlic pwdr
• 2 tsp Tabasco sauce
• 1 Tbsp. Grnd cumin
•     Salt to taste

Directions

1. Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, till beef is brown. Cook sausage in small skillet, stirring frequently, till no longer pink; drain. Stir pork, 1 c. of the beef broth, the tomato sauce, the tomato cocktail, 3/4 c. of the beer, 6 Tbsp. of the chili pwdr, the onion pwdr, garlic pwdr and 1 tsp. of the pepper sauce into beef.(At this point feel free to drink the remaining 6 ounce. of beer. After all, cooking chili is warm work.) Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hrs, adding remaining beef broth for desired consistancy. Cook till beef is fork tender. Stir in rest of chili pwdr, pepper sauce and cumin. Simmer uncovered 30 min.
2. Salt to taste.