INGREDIENTS

INSTRUCTIONS

In a large skillet heat the grease from the salt pork and saute the
diced flank steak in small batches until all the liquid is gone and
the meat is lightly browned. As you brown it transfer it to a large
pot with a tight fitting lid and set aside. Continue until all the
flank steak is browned.  In another pot cook the ground sirloin and
sausage and drain off any  excess grease. Add the onion, bell pepper,
garlic, cumin seed and  ground cumin. Cook the mixture over moderate
heat stirring constantly  for approximately 5 to 10 minutes or until
the onion is softened. Add  the tomato sauce, salt, chile powder,
cayenne pepper and the crushed  red pepper and cook over moderate heat
for about 5 to 10 minutes  while stirring. Add the sausage mixture, the
cilantro, the jalapenos  and the beer to the pot with the flank steak
and cook covered over  low heat, stirring occasionally, for 1 to 1 1/2
hours or until the  meat is very tender. This chile is meant to be
thick but if it starts  to dry out too much while cooking it can be
moistened with a little  more beer or a small amount of chicken broth.
Serve with grated jack cheese, minced onions, fresh lime slices or
minced hot chiles as condiments. Makes about 8 servings.  Recipe by:
LeRoy Trnavsky  Posted to MasterCook Digest by drleroy@juno.com (LeRoy
C Trnavsky) on  Sep 8, 1998, converted by MM_Buster v2.0l.

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