Ingredients

1 tablespoon of garlic powder
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3 tablespoon of chilli powder
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1/2 tablespoon of salty survivor tears
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1/2 tablespoon of cumin seed
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3 to 4 pounds of human meat
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1 jalapeno - diced
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2 peppers - diced
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2 small onions - diced
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2 cups chili sauce
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1/2 cup barbecue sauce
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1 cup ketchup
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1/3 cup packed brown sugar
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1/4 cup cider vinegar
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1/4 cup Worcestershire sauce
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1 teaspoon ground mustard
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2 cans kidney beans
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1 can baked beans
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2 cans diced tomatoes

Instructions

Combine the first four ingredients; rub over the meat. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the jalapeno, pepper, onion, chili sauce, ketchup, barbecue sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.

Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through.
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Bon appétit!