David'S Chili - cooking recipe

Ingredients

3 lb. chuck roast (1/2-inch cubes)
1 1/2 lb. pork shoulder or loin
1 lb. bacon
3 large onions, chopped
3 garlic cloves
1 bottle chili sauce
1 small can tomato sauce
1 1/2 bell peppers, chopped
1 can Ro-Tel tomatoes
1/3 c. hot picante sauce
2 cans red kidney beans
2 tsp. oregano
1 Tbsp. paprika
2 tsp. cumin
1 tsp. garlic powder
1 small box raisins, chopped fine
1 Tbsp. seasoned salt
1/4 tsp. cayenne pepper
Monterey Jack cheese
Maza flour
12 oz. beer
water

Preparation

Dice and fry the bacon.
Save the grease.
Saute the onions or fresh garlic in the bacon grease.
Brown the meat in small portions in the bacon grease.
Mix all ingredients except the cheese and Maza flour.
The water and beer should be added in equal amounts until a sufficient liquid level is obtained.
Bring the chili to a boil, then reduce heat and simmer for 2 hours.