Foul Ball Chili

   * 2 lbs.. ground chuck
   * 1/2 lb. chicken breast, skinned, boned, and diced
   * 2 (8 ounce) cans tomato sauce
   * 1 (16 ounce) can tomatoes, crushed with baseball bat
   * 1 onion, the size of a baseball, chopped
   * 2 fresh jalapenos, chopped
   * 6 Tbs. New Mexico chili powder
   * 4 Tbs. cumin
   * Salt to taste
   * 2 Tbs. freshly ground black pepper
   * Just enough water to cover

     Method: SautŽ chuck and onion till onions clear and meat has
     changed color. Add chicken bits and sprinkle on a little cumin.
     When heated through, add remaining ingredients and bring to a
     boil. Lower heat and simmer for 1 1/2 hours. Great served with a
     mug of ball-park beer.