Categories: Meats, Main dish 
      Yield: 12 servings 
  
      4 tb Olive oil 
      5 lb Boneless chuck (lean) 
      2 lb Pork butt (lean) * 
      2    Med. onions; coarsly chopped 
      4    Cloves garlic**  ; minced 
           Salt to taste 
      1 t  Black pepper 
     12 oz Beer (not lite) 
      1 qt Tomato sauce 
      4 c  Stewed/chopped tomatoes 
      1    Green bell pepper; chopped 
      1 t  Allspice 
      4 tb Fresh ground cumin 
  2 1/2 tb Chili powder 
      1 oz Soy sauce 
      2 oz Whiskey 
    1/4 c  Dried chili peppers 
      1 tb Tabasco sauce 
    1/2 c  Tomato paste 
    1/3 c  Masa harina 
  
  *Note: The original recipe called for 2 to 2-1/2 lbs of pork. 
  ** Additional garlic may be used also; originally: 4 to 6 cloves. 
  Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch 
  cubes and cook in the olive oil with the onions, the garlic, salt & 
  black pepper. In a large stock pot bring the beer to a boil. Add the 
  meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns 
  cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and 
  cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, 
  & salt as desired. 
  At this point stir in the masa harina slowly and cook a bit. Cover after 
  stirring well and cook for 1 hour, stirring every 10 minutes. Add the 
  remaining cumin & cook for 1 minute. Serve hot! 
  This recipe makes enough for 12-20 people depending upon their 
  appetites. It is delicious served over white rice or just by itself.