Now you've got everything...Let's "git to cookin'!"

First, you...
     take the ground beef and the ground pork sausage (A) and brown them together in a skillet.  Pour off any fat and then add the chili powder and stir a bunch.  

     Then, in a second skillet, do the same thing with the cubed beef steak and cubed pork tenderloin (B), pouring off any fat and stirring in the chili powder.

Next...
     in a 12 or 16 quart pot, sauté the yellow onions in Wesson oil (C) over medium heat until they are transparent.

     Then add the next bunch of ingredients (D) to the onions and cook that mess over medium heat for 20 minutes.

Now...
     in a separate 4 quart pot, combine the next bunch of stuff (E) and heat over medium heat, stirring gently until the sugar and the butter are melted.

Then...
     back to the big pot (the one with the onions that's been cooking for 20 minutes)...throw in the meat from both skillets while stirring and cook this mess for 60 minutes on medium heat.  Stir it often so it doesn't burn. This is when you can add the "hot stuff" (F).  Taste it a bunch of times as you add until it's the way you want it.

     After 60 minutes of cooking the big pot, dump the little one full of beans into it and heat it to a simmer stirring ever-so-gently so you don't mash them beans.  Simmer it all for 25 minutes.

     If your Arizona Chili Rio Verde is runny or too thin for your taste, stir some masa flour, a little at a time, into some liquid you've removed and then add it back to the pot until it's thickened to your heart's desire.

Note...
     South West Indians used beans and corn as an extender in such dishes as Chili.  So for Indian Style chili, add (1) 15-oz can whole yellow kernel corn, drained.  The corn is used in Section 'E.'

Serving sizes...
     Makes 40-50 8 oz. servings, or 25-33 12 oz. servings.  But here's the best part -- freeze individual servings!  When you're ready for them, pop them into the microwave.

Recipe by David Hoff