the meats

• 1.3 lb lean burger 

• 1.3 lb steak in 1/4" to 1/2" squares 

• 1.3 lb pork tenderloin in 1/4" to 1/2" squares 

  note: experimenting with meat replacements is encouraged :) 

secret ingredient

• 2 12oz bottles of Black Shack Porter™ beer 

  (ie; not Budweiser; if all you have is a light domestic beer flavored fizzy water, don't bother; f a dark porter, the mind a big, dark flavorful beer, the richer the better. ) 

veggies

• 1 medium white, yellow or Vidalia onion, chopped 

• 2-3 tablespoons chopped garlic

spices

• chili powder (actual measure = 3.7 oz = 9 tbl, note: this is one of the keys, much more than most people would use)

• white pepper

• black pepper 

• red pepper (actual measure = 1 tbsp)

• cumin (actual measure = 1.5 tbsp)

• salt 

• paprika, I use hot Hungarian paprika (actual measure = less than 1 tbsp)

• oregano, preferably Mexican (I've gone without this ingredient w/o a problem, actual measure = 1-2 tbsp)

tomato base

• 2 small cans of tomato paste 

• 1 large salsa 16-20 oz (heat level is up to you)

• 2 tomatoes, finely chopped or 1 small can of crushed tomato, optional

Miscellaneous

• 1 can of black beans (can use pinto beans if preferred) 

• 1 package 8-12 oz, shredded cheese, recommend flat tasting cheese as in Monterey Jack, nothing sweet or really stringy

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