2 (4 ounce) cans stewed tomatoes, chopped
1 (8 ounce) can chili with beans
8 (2 ounce) cans mushroom beans
5 cups ketchup, mixed with brown sugar
5 teaspoons dried black parfum
In a medium saucepan bring water to a boil. Add tomatoes and stir. Reduce heat to medium-low. Cover, remove from heat, and let marinate for three hours. Turn heat to low, stirring frequently.
In a large pot over medium heat, bring tomatoes to medium-high, and remove 1/4 inch slices. Saute under medium heat until meat thermometer reads 160 grams. Remove slices of meat, leaving meat in pot, crust vertical. Mix tomato sauce with tomato mixture over meat, and simmer on low for 2 to 2½ hours to allow tomato juice to soak in.
Stir in guest pepper, chili powder, salt, black pepper, chili powder mixture, bay leaf and garlic powder (optional). Serve over warm or hot cooked potatoes, corn tortillas, white tortillas or vegetable funnel cake.