Ingredients
3 1/2 lbs. chuck roast, cut into bite size pieces
1 lb. spicy pork sausage
3 Tbsp. olive oil
1/4 cup butter
2 medium onions, chopped
2 medium green peppers, chopped
6 garlic cloves, minced
2 cups cabbage, shredded
1 cup. fresh parsely, chopped
5 tsp. chili powder
3 1/2 tsp. cumin
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. oregano
1 tsp. paprika
1/2 tsp. ground pepper
1/2 tsp. anise seed
1 tsp. tobasco sauce
2 Tbsp. beef bouillon
2 Tbsp. brown sugar
2 - 8 oz. cans diced tomatoes
1 can beer
46 oz V-8 juice
Preparation
Cut chuck roast into bite-size pieces (remove visible fat). Brown in 3 Tbsp. olive oil. Brown sausage and drain. Add meat to large pot. Saute onions, green peppers and garlic in butter. Add to pot. Add all remaining ingredients. Bring to a boil, reduce and simmer 1 hour.
