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1
Brown both meats in separate pans.
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2
When the meat loses its color, cover it with chili powder and let brown.
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3
(Split the chili power between them 2 1/2 T. for each of the meats).
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4
While the meats are browning, cut the Jalapeno pepper to the size you want.
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5
In a large pot, cover bottom of pan with olive oil.
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6
Heat oil and add all the Jalapeno peppers, and then add all of the ground peppers.
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7
(Cheyenne, red, black pepper and the 1/2 teaspoons of salt.
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8
Mix together and let oil heat more.
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9
When this oil is hot, add the paste and work all the ingredients together and cook the paste, bringing all of the spice and pepper flavors together.
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10
(You can add more peppers if you dont want to be a wus, but if youre a girly girl, you may want but start with just what I have here.
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11
It will still be hot and you can adjust to your tastes from here on it).
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12
While the above is cooking, cut onions and other sweet peppers into small pieces, add to pot.
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13
Add the tomatoes (both of them the kitchen ready or puree and the diced) Add some water.
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14
Use the Lg.
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15
can from the tomatoes, just fill it once and add it to the pot for boiling purposes only the water will boil out; hopefully this helps take out the heart burn.
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16
(The peppers put it back.)
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17
Sprinkle oregano over the top of sauce and stir it inches.
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18
Cover pot and bring to a boil.
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19
Stirring every couple of minutes to make sure it doesnt burn and stick to the pot.
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20
Remove cover and cut heat to a simmer, stir in meats and remember to stir it often.
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21
After about an hour or so, add the beans so they dont turn to mush.
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22
Then let finish cooking.
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23
Slow cook for about an hour and a half.
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24
The longer you slow cook this, the better and hotter it will get.
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25
Fermentation is key!
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26
Add more pepper if needed...
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27
Happy eats!
