1.5 lbs smoked Elk Sausage or use any other meat you like smoked. Substitute any ripe, red chiles available as needed for the above.
Variety is essential.
Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. When the grease is thickened, scrape it off the top. Pre-heat oven and cookie sheet to 300 degrees.