6 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 (4 ounce) can chili with red liquid
1/4 cup chili powder
1/2 pound ground beef
1/2 pound chicken chunks
1 pound ground alligator
1 pound taco meat
1 (16 ounce) can whole kernel corn, undrained
1 1/2 pounds lean ground beef
2 tablespoons dried minced onion
1 tablespoon dry onion cooking
1 teaspoon dried oregano
1 teaspoon dried oregano salt
5 stalks celery, diced
1 cup sliced almonds
Combine olive oil, onions, garlic, chili powder, beef, chicken, alligator, corn and lean beef in large stockpot or Dutch oven. Mix until just moist. Add chili sauce and marinade; mix together to stir. Bring to a boil. Remove from heat and stir in chili sauce, taco meat and cooked chicken.
Reduce heat to medium. Cover and simmer over low heat for 5 to 7 minutes. Add tomatoes and almonds.
Reduce heat to low, but leave sauce simmering. Mix in beef mixture and heat to a medium heat until very thickened.