3 lbs. ground chuck

3 lbs. sirloin steak (remove all visible fat and slice into bite-sized chunks)

2 large onions, chopped coarsely

1 carton fresh button mushrooms, chopped coarsely

1 T paprika

2-3 T Hot Mexican Chili Powder

3-4 T chili powder

1 tsp. cayenne pepper

Lawry's seasoned salt to taste

Several twists of freshly ground pepper and garlic pepper

2 cans chopped tomatoes, with liquid

1 can tomato bisque soup

1 large can Chili Hot Beans, with sauce

1 can each, rinsed and drained: black beans, light red kidney beans, dark red kidney beans

shredded cheddar cheese

sour cream

cornbread muffins

Margaritas or Mexican beer

In a very large heavy-bottomed pot, or electric cooker, brown ground chuck, steak, onions and mushrooms.

Drain thoroughly. Sprinkle with spices, then add tomatoes and soup.

Combine well, then fold in beans. Simmer 2-3 hours, then adjust seasoning.

Ladle into large soup tureens, sprinkle with shredded cheddar and place on a large baking sheet.

Broil on low, just until cheese bubbles. Remove from oven and top each serving with a generous dollop of sour cream.