Bite (it didn't fit in the title)

You'll need -
3 - 28oz cans (2.5l) tomato puree
1 - 12oz (350ml) can tomato paste
2 - 15oz cans (887ml) dark red kidney beans
1 - 15oz can (45ml) corn
1 lb (450g) pintos
18 jalapenos
18 serranos
2 - 1 1/2in (4cm) bulb garlic
1.5lb (680g) onions
1.5lb (680g) beef loin roast
1.5lb (680g) pork loin
2t (10ml) salt
1 1/2T (22ml) cumin seed
1T (15ml) thyme leaves
1T (15ml) ground cayanne pepper
3/8C (90ml) chili powder
1/2t (2.5ml) cocoa
1T (15ml) cilantro
2t (10ml) black pepper
1/2t (2.5ml) ground cinnamon
1/4t (1.25mml) ground clove
dark brown sugar
apple cider vinegar
Worchester Sauce
Liquid Smoke
A1 type steak sauce
9l slow cooker
2 baking dishes
blender


Rinse, drain and boil pinto beans with another 1/2gal (2l) water and 1/2 t (2.5ml)salt
Turn off heat and let beans soak for 1 hour while water cools.

Beef roast
Spray a baking dish with cooking spray
Sprinkle 1/4t (1.25ml) pepper on the bottom
Add beef roast and three whole toes of garlic
Coat with 1/2t (2.5ml) Liquid Smoke, 1T (15ml) Worchester Sauce, 1/2T (7.5ml) A1 type steak sauce, 2T (30ml) water, 1/4t (1.25ml) black pepper and 1/2t (2.5ml)salt.

Pork roast with chorizo type seasonings
Spray baking dish with cooking spray
sprinkle 1/4t (1.25ml) pepper on the bottom
Add pork roast and three whole toes of garlic
Coat with 1/2t (2.5ml) liquid smoke, 2T (30ml) apple cider vinegar, 1t (5ml) Worchester Sauce, 1/2t (2.5ml) salt, 1/4t (1.25ml) black pepper, 1T (15ml) ground cumin, 1T (15ml) cayanne pepper, 1T (15ml) corriander, 1/2t (2.5ml) cinnamon, 1/4t (1.25ml) ground clove 1T (15ml) dark brown sugar

Cover roasts and braise at 225°F (110°C) for 5 hours in glass dishes or 3 1/2 hours in metal dishes turning once at half way

Bring pintos to boil then cool again
Spoon pintos into 9 1/2qt (9l)sprayed slow cooker
Fill blender half full of tomato puree, add chopped prppers
Blend and add to cooker
Repeat this with the restof the peppers then the garlic and chopped onion
Clean out blender wiith bean juice and add to cooker
Add cumin seed, thyme leaves and 1t (5ml) salt
Cook on low for 3 hours stirring every half hour
Add dark red kidney beans
Cook on low for 2 hours more stirring every half hour

With cooled roasts on a cutting board cut into 1/2in (1.25cm) cubes (I use a cleaver)
Return to prospestive baking dishes and let cubes soak in remaining liquid (you may have to add more acv (2T (30ml)) to pork cube dish)

Add tomato paste, corn, chili powder and cocoa and stir well
Cook on low another hour
Stir in a half hour
Add meat, stir and cook on low for another hour
Stir in a half hour
Add cilantro, stir and can in sterile glass jars or serve at the mess hall