3 lbs Rib or ends (deboned) and brisket meat

2x 100 oz Canned tomatoes

2x 100 oz Kidney beans - drained

2 ltr Chicken stock

3 tbsp Cumin

2 tbsp Celery salt

1/2 cup Oregano

1 tbsp Black pepper

1/2 cup Garlic powder

2 cups New Mexican (Ancho) chili powder

3 Large onions diced

1/2 hd Celery diced

3 Red peppers diced

3 Green peppers diced

8 Bay leaves


In large stock pot over medium heat saute celery, onions and peppers until soft. Add ancho chili powder & saute carefully for no more than 5 minutes. Stir in meat and celery salt, cumin, oregano, pepper and bay leaves cook 5-10 min.

Add chicken stock, tomatoes (squish by hand), drained kidney beans, chilil powder and garlic powder. Stir well to break up tomatoes, simmer for 2 hours. Cool and put into 4 litre buckets. Date and freeze, leave one in walk-in for immediate use.