However, if you live in an area where there is little highway traffic, or possibly where urbanization has driven out most of the animals and your neighbors keep their pets indoors, then you can use (all of) the meats listed under “Substitutes.”
Mix the meat in a large cooking pot. If you are using the “substitute” ingredients, cut the skin off the chorrizo and squeeze the contents into the other 4 half-pounds of meat. Brown the meat, stirring occasionally. When it has evenly colored, deglaze with tomato sauce, beer (or wine) and add all the spices. It is certainly not a bad idea to use only half of the chili pepper and oregano at this early stage, so that you can add seasoning later according to your own taste.
Make at low medium temperature for half an hour. Stir occasionally so that nothing sticks. Turn the temperature down to low and put the lid on. Cover and make 1 hour, stirring occasionally. Taste, make 1 more hour, stirring occasionally.
Tip: Stock up on a variety of high-quality spices – it pays off!
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