Categories: Chili, Beans, Chorizo, Sausages 
      Yield: 12 servings 
  
      3    Tomatoes,med                        1 lb Chorizo sausage or 
      1    Onion,Burmuda,lg,fine chop          1 lb Sausage,hot,non-Italian 
    1/4 ts Oregano,dried,pref. Mexican         4    Garlic cloves,med,fine chop 
      2 ts Paprika                             2 ts Salt 
      5    Garlic cloves,lg,fine chop          4 tb Red chile,hot,ground 
      4 lb Beef shank,coarse grind             4 tb Red chile,mild,ground 
      1 tb Lard,butter,or bacon dripins        3 tb Cumin seeds 
      4    Scallions,in bunches,chopped             Beer 
      5    Bell pepper(s)                           Water 
      5    Serrano chiles,fresh            
  
  1. Puree the first four ingredients plus one clove of the garlic in a 
  blender or food processor (using the steel blade). Scrape the mixture into 
  a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon 
  drippings in a heavy skillet over medium heat. Add the scallions, bell 
  peppers, serrano chiles, sausage, and the remaining garlic, and cook until 
  the onions are translucent and the sausage is browned.~ 3. Place the cumin 
  seeds in a 300' oven for a few minutes until lightly browned. Remove seeds 
  from the oven and crush them with a mallet. Stir the vegetables into the 
  beef and tomato mixture. Add the salt ground chile, cumin, and enough water 
  or beer to cover. Bring to a boil over medium-high heat, then lower the 
  heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~