La-Tex-Mex Chili

2 pounds ground sirloin
2 pounds ground chuck
1 pound ground beef
2 large bell peppers, finely chopped
4 medium onions, finely chopped
Four 8-ounce cans tomato sauce
One 14.5-ounce can diced tomatoes
One 14.5-ounce can stewed tomatoes
2 tablespoons garlic, minced
2 tablespoons salt
1/4 teaspoon black pepper
1 tablespoon Cajun style seasoning
2 small Tabasco peppers
1 teaspoon Gary's Hot Chow Chow
3 tablespoons corn mash
5 tablespoons hot chili powder
5 tablespoons ground cumin seed
2 quarts red beans, cooked
3 ounces smoked ham
4 cups pinto bean liquid
1.5 quarts pinto beans, cooked
2 links Richard's smoked sausage
8 dashes Tabasco Sauce
1/2 pound smoked bacon

Brown ground meat, drain, put in 12-quart pot. Use 1/4 lb of butter to saute bell pepper, onions and garlic. Saute until soft, add to large pot. Turn heat to low and add ingredients in order listed, beginning with four 8-ounce cans tomato sauce and ending with 8 dashes Tabasco Sauce. Stir often to keep from sticking. Simmer for about three hours. Turn off heat and put lid on pot for 10 minutes. Serve in bowls and top with your favorite cheese or on cooked long grain rice.

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Cajun Country -- New Iberia, Louisiana