---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chili, Ethnic, Tex-mex, Meats
       Yield: 12 servings
       3 lb Sirloin, coarsely ground
       2 lb Lamb, coarsely ground
       2 ea Onions, chopped coarsely
       3 ea Garlic cloves, diced fine
   1 1/2 tb Salt
       2 c  Green Bell peppers, chopped
       3 ea Jalapenos, cored, seeded, &
            - diced
       1 tb Cayenne pepper flakes
       2 c  Tomatos, stewed & chopped
   1 1/2 c  Tomato sauce
     3/4 c  Tomato paste
       2 tb Corn oil
       3 tb Cumin freshly ground
       1 ts Sesame oil
       1 tb Mexican oregano
   Heat oil in a large heavy pot or cast iron Dutch oven.
   Add meat, onions, garlic, and Bell peppers. Cook until
   onions are transluscent. Add the beer, tomatos, tomato
   sauce, spices, peppers, and sesame oil. Cook for 2
   hours on Low heat, stirring frequently. Add the tomato
   paste and cook on Simmer for 30 minutes more. Serve