Categories: Chili, Main dish, Mexican 
      Yield: 10 servings 
  
      4 lb Stewing beef 
      2 lb Pork 
      3 cn Red kidney beans (14oz) 
      1 cn Pinto beans (14oz) 
      2 cn White kidney beans (14oz) 
      3 cn Brown beans (14oz) 
      1 cn Hunts tomato paste (large) 
      1 c  Ketchup 
      2 lg Green peppers 
      2 lg Red peppers 
      1 tb Black pepper 
      1 tb Salt, more or less 
    1/2 c  Chili powder 
      1 c  Potatoes, mashed * 
    1/4    Banana, mashed * 
      1 tb Lemon juice 
      1 qt Tomatoes (canned, peeled) 
      1 tb Crushed clilies,more or less 
      2 tb Black mollasas 
      2 ts Cumin seed, ground 
      1 ts Corriander seed 
      1 ts Paprika, Hungarian 
      1 ts Oregano 
      1 ts Cayenne pepper 
      3 lg Spanish onions 
      3 cn Mushrooms, button (8 oz ea.) 
  
  * If plantains are available, don't use the potato or banana...slice the 
  plantain into 1/4 inch pieces 
   
  Cut meat into 1 inch chunks or thereabouts. Let meat soak in a bowl with 
  the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed 
  chilis, diced peppers and onions over night. Remove the meat and brown in a 
  skillet. Takes a while but worth it. In large pot place put all the 
  ingredients except the beans including the above marinade and slow cook for 
  three hours. Next stir in your beans and cook slowly for one more hour. Do 
  not cook with the lid on the pot as the chili will not "thicken". If chili 
  is not thick enough you can add flour (corn) mixed with water. With the 
  thick "soupy" ring around the pot; stir back into the simmering chili. 
   
  You might like the chili hotter or maybe milder, depends on your taste. 
  What ever you do, don't ruin the chili by making it hotter with hot sauces, 
  this has a tendency to make the chili into "superficial" body heat not a 
  deep solid heat.