Three-Napkin Chili today

I make chili in a large batch.

One Chuck roast (couldn't get more), and two shoulder roasts are cut up in the pot. In the skillet, I'm browning two pounds of hot pork sausage. I simmer the meat in a product called Better than Bouillon, and about a half-bottle of cumin. I simmer the meat for a long time before adding the other ingredients.



And the next picture is of the peppers that are going in there.



(My fingers are on fire and I have washed them several times.)

There are Rotel tomatoes with green chilis,
Regular peeled tomatoes,
tomato paste,
garlic,
Onions,
dry yellow mustard,
beer,
cumin,
chili powder,
No beans today.

The name... Three Napkin Chili.

1) to wipe your mouth,

2) to blow your nose, and

3) to wipe the sweat off my bald pate.