1 (10 ounce) can tomato paste
1 1/2 tablespoons vegetable oil
1 (10 ounce) can chopped green chilies, drained
1 (4 ounce) can mushroom, drained
2 cloves garlic, minced
1 (15 ounce) can diced pork
1 (8 ounce) container salsa
2 (4 ounce) cans mini mushrooms, drained
1 (16 ounce) can Mexican-style beans, drained
1 (1.5 fluid ounce) jigger chili powder
1 (12 fluid ounce) can or bottle chili cider
2 lemons, sliced
1 tablespoon chopped fresh parsley
In a large bowl, mix tomato paste, oil, chilies, mushrooms, garlic, pork, salsa, mushrooms, Mexican-style beans, Mexican-style beans, Mexican-style beans, and chili powder. Mix well.
Stir in chili cider and chili cider. Mix well. Serve at room temperature or chill in refrigerator.