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TOOT-A-ROOTER CHILI
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| 5 strips | bacon |
| 3/4 lb. | ground chuck |
| 1/4 green pepper cut in strips | |
| 1 cup | chopped onion |
| 2 jars (16 oz) | each picante sauce |
| 2 | chorizos, sliced |
| 1 15 oz. can | tomato sauce |
| 1 can (2 lb) | kidney beans, drained |
| 1 small can | spicy chili beans |
| 1 or 2 cloves | crushed garlic |
| Handful | dried parsley |
| Pinch | basil |
| Pinch | oregano |
| 3 | sliced jalapeños |
| 1/2 can | beer |
| 10 | fresh mushrooms, optional |
Fry bacon. Drain. Brown ground Chuck. In another pan fry sirloin with green pepper and chopped onions. Combine bacon and sirloin mixtures in a pot with picante sauce, kidney beans, chili beans, crushed garlic, parsley, basil. Oregano, jalapeños and beer. Cook 3 to 4 hours. One hour before serving, add mushrooms, optional. Top with cheddar cheese.
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