| | MEAT |
| 1 1/2 | lb | Smoked Elk Sausage; (I have a friend who trades it to me for powder), or use any other meat you like smoked |
| 1 1/2 | lb | Ground beef or whatever meat you want. "Chile Meat" has too much gristle and fat for my taste. |
| | PRODUCE |
| 1 | lg | Yellow onion |
| 4 | | Stalks of celery; with some dark leaves if possible, chopped |
| 1 | ts | (level) minced garlic (or more if you like it like I do) |
| 5 | lg | Fresh tomatoes; chopped, up to 6 |
| 4 | lg | Red Jal. pods; seeds cut out and veined, chopped, (green works too), up to 6 |
| 4 | | Ripe hot cherry pods; seeds cut out and veined, chopped, up to 6 |
| 3 | | Ripe Aji Amarillo pods; seeds cut out and veined, chopped |
| 2 | | Chipotle pods; chopped or ground, up to 4 |
| 6 | | Tepins crushed or ground; seeds & all |
| | CANS, BOTTLES & SPICES |
| 1 | cn | (small) chopped or sliced black olives (2 handsfull) |
| 3 | cn | (10.75 oz.) low-salt cream of tomato soup |
| 1 | ts | (heaping) spicy mustard |
| 1 | cn | Dark red kidney beans; (if you like chili with beans) |
| 1 | | Bottle Colgin's smoke sauce; (4 oz, don't substitute if you can find it) |
| 2 | tb | Lowrey's season salt or similar type rub- add to taste; up to 6 |
| 1 | ts | "Old Hickory Smoke Salt"; (Spice Islands), up to 2 |
| 1 | tb | A-1 |
| 1/2 | ts | Lemon pepper |
| 1 | ts | Dried parsley |
| | Garlic powder added to garlic already in mix; to taste |
| 2 | tb | Soy sauce |
| 1/2 | ts | Dried dill |
| | Chile Powder to desired heat; or paprika if you want the typical red-brown color but have enough heat |
