Latigo chili
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef brisket, coarse ground |
| 5 | pounds | Venison, fatless & coarse ground |
| 2 | pounds | Pork, lean & coarse ground |
| 3 | cups | Tomato sauce |
| 1 | cup | Tomato paste |
| 3 | eaches | Onions chopped coarsely |
| 6 | eaches | Garlic cloves minced |
| 5 | tablespoons | Cumin freshly ground |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Tabasco sauce |
| 24 | ounces | Budweiser Beer |
| 3 | ounces | Tequila |
| 4 | eaches | Anchos chili peppers dried & minced |
| 3 | tablespoons | Cayenne pepper flakes |
| 3 | cups | Stewed Tomatos chopped coarsely |
| 8 | eaches | Green Chili peppers chopped coarsely |
| 1 | tablespoon | All-Spice |
| 5 | tablespoons | Peanut or Corn oil |
| 3 | tablespoons | Honey |
| 1 | tablespoon | Cider vinegar |
| 6 | tablespoons | Chili powder(Hot) or |
| 6 | tablespoons | Chili powder (mild) |
Directions
Put meat, onions, garlic, and peppers into a large cast iron pot after first heating the oil. Sautee the meat and the veggies until the meat is browned. Add the beer & tequila, bring to a boil. Add salt, pepper, vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1 more hour then add the remaing cumin. Turn heat up to Med. High and cook for 10 minutes, stirring frequently. Serve hot or refrigerate and re-heat the next day. Origin: Mike Halloran, Late Chili Cook-Off Afficianado & Cook, RIP-1994 Submitted By DON HOUSTON On 10-22-94