Rojo lobo chili
3 gal.
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Lean Beef briskit |
| 3 | pounds | Lean Pork Shoulder boneless |
| 2 | tablespoons | Bacon grease |
| 5 | eaches | Garlic cloves minced |
| 2 | tablespoons | Ground white pepper |
| 3 | tablespoons | Soy sauce |
| 6 | eaches | Jalapeno peppers whole |
| 1 | cup | Bell peppers chopped |
| 2 | cups | Onion chopped |
| 12 | ounces | Beer <not Lite> |
| 2 | ounces | Tequila |
| 2 | tablespoons | Capers |
| 3 | cups | Tomato sauce |
| 4 | cups | Stewed tomatos chopped |
| 1 | cup | Tomato paste |
| 5 | tablespoons | Cumin ground fresh |
| Salt to taste | ||
| 1 | tablespoon | Honey |
| 3 | tablespoons | Masa Harina |
| 1 | tablespoon | All Spice |
Directions
Have meat rough ground or hand chop to a small cube size. Cook the meat in large cast iron pot in the baco grease with the onions, Bell peppers, garlic, capers, and 1 T of cumin. Add the beer, tequila, 3 T of cumin, the other spices, and tomatos. Cook on low heat for 30 minutes. Add the remianing ingredients except the last t of cumin.
Raise heat and bring to a boil. Lower heat and simmer for 3 hours, stirring frequently. Just prior to serving, approx. 5 minutes, add the remianing cumin and stir well. ORIGIN: Don's Chili Pot, circa Jan. 1995 Submitted By DON HOUSTON On 01-22-95