3 tbsp. bacon drippings
1 lg. onion, chopped
1 lg. clove garlic, chopped
1 lg. green pepper, chopped
2 1/2 lb. chuck roast, 1 inch cubes
2 (8 oz.) can tomato sauce
16 oz. can whole tomatoes
16 oz. can water
6 oz can tomato paste
4 tbsp. chili powder
2 tbsp. cumin
1 tsp. coriander
1 tsp. oregano
2 tsp. salt
2 (16 oz.) can chili beans
Green chilies, finely chopped

Heat bacon drippings in heavy kettle and sauté onion, garlic, green pepper for 5 minutes. Add beef and cook until brown. Add remaining ingredients except beans and green chilies. Cook over low heat 1 1/2 hours. Add beans and cook another 1/2 hour. Add chilies carefully, just before serving. Stir and serve. Serves 6.