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  Salsa chili - southern
 
Yield: 6 Servings
 
1 1/2 lb Pork cubed      1 1/2 lb Beef cubed
1 1/2 lb Veal cubed or use      4 1/2 lb Ground beef
4 1/2 lb Prepaerd salsa      48 oz Stewed tomatoes
3/4 c Chili powder      3 ts Chopped garlic
1 1/2 ts Ground cumin      1 1/2 ts Ground oregano
1 1/2 c Stock chicken beef beer      3/8 c Dried onions
 Cut all of the meat into small pieces. In a cast iron pan or dutch oven brown the meat. Pork beef and then the veal. After the meat is browned set aside to drain then add to the pot. Pour off all of the oil in the pan and add some water. Bring the water to a boil. Scrape the bottom and add this to the chili pot. Cover the pot and let simmer for three or more hours stirring occasionally. This kind of chili is better the next day. This can be cooked in a crockpot for 8 to 10 hours on low. When served put some cheese on top. Garlic bread is very good with this chili.

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