This recipe was given to me by Donata my friend in New Mexico, who gave this recipe to me when I lived there in the 60's. It is a very spicy but tasty chili. I hope you like it as much as she does, me, not so much as I don't like spicy that much(don't tell her though). I tone it down quite a bit when I make it for me...but you may like the original -so here it is.
1In a very large soup pot add the bacon grease and cook the onions and garlic, until onions are translucent. Add pork and beef; cook and scramble until browned and cooked through,Remove from heat ; drain excess grease, over a metal strainer.
2Return mixture to pot and burner. Cook over medium high heat and add remaining ingredients, except the peppers and whole corn. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add the peppers and the whole corn and simmer for about 30-45 minutes; or until as thick as you like it. Makes about 16 servings . This chili freezes well.