Mix all the meat in a large kettle, then cut open the chorizo wrapping and
squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown
the meat, stirring occasionally to mix well. Once the meat has browned, add the
tomato sauce, beer (or wine) and all of the seasonings. It is a good idea at
this early juncture to use only half of the chili pepper and oregano and reserve
the rest until later so that you can season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent
sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring
from time to time. Sample for taste, increase seasoning as desired, and cook on
low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos to suit
your taste; turn off heat and place in the refrigerator over night. Reheat on
the following day and serve. For an especially tasty Presentation, serve up in
bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack
and cheddar cheeses.
