CHILIBILL'S MEXICAN CHORIZO
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THREE POUNDS 80% LEAN GROUND BEEF
2 TABLESPOONS BACON GREASE MELTED
1 - 8 OZ. TOMATO SAUCE OR EL PATO SAUCE
1 TEASPOON CHILIBILL'S HABANERO SAUCE
2 TABLESPOONS ONION POWDER
2 BEEF BOUILLON CUBES IN 1/2 CUP HOT WATER
1 TABLESPOONS GARLIC POWER
2 TABLESPOONS CUMINO POWDER
1 TEASPOON BLACK PEPPER
6 TABLESPOONS GEBHARDT'S CHILI POWDER
3 TABLESPOONS PAPRIKA FOR COLOR
1 TEASPOON SALT
1/4 CUP RED WINE VINEGAR
3 SHOTS OF GOOD TEQUILA, THAT WAS DUKE'S IDEA.
IF YOUR MIX IS TO LOOSE ADD 1/2 CUP OF OAT MEAL
AS A BINDER AND MIX WELL.
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MIX WELL IN A LARGE BOWEL, AND PUT IN
THE ICE BOX FOR 3 DAYS COVERED BEFORE USING IT !

Chilibill
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TOP OF THE PAGE SOME OF THE MANY WAYS TO PUT UP  
YOUR MEXICAN CHORIZO THEN STORE IN THE ICE BOX OR
FREEZER AND IT WILL LAST FOR MONTHS BECAUSE OF
THE RED WINE VINRGAR AND
DUKE'S TEQUILA !!!
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DUKE HAS A DRINK OF HIS TEQUILA BEFORE
THEY PUT THE REST INTO THE HIS CHORIZO !!!