Bill Stork'S Chili - cooking recipe

Ingredients

10 lb. meat (combination of chuck roast, rump roast and pork roast)
barbecue sauce (Li'l Porgy's or Arthur Bryant's, sold in Kansas City)
salsa
chili powder
tomato juice
cumin
Worcestershire sauce
Brook's chili hot or hot and spicy beans

Preparation

Brown the meat for a while with a bit of Lawry's seasoned salt in a pan.
Dump all the juices and stuff into a big ole pot.
Cook it for a while.
Makes 10 quarts.