Preparation:

Preheat your Egg to 350° with inverted plate setter (legs up).

Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.

Add the ground chuck and sausage (break up into smaller pieces with a wooden

spoon). Add 2 or 3 fist-sized chunks of wood to coals.

Close lid and cook for about 1 hour, stirring every 10-15 minutes.

Remove dutch oven from egg, remove meat and drain on paper towels.

Wipe dutch oven dry with paper towels.

Return dutch oven to egg, add more olive oil and saute´ onions, green pepper,

jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3

minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add

water as needed to prevent drying).

Note : After the mixture starts to simmer, you can reduce the dome temperature to

-325 degrees. Remove bay leaves, dried chiles, correct seasoning and serve.