Rojo lobo chili

Yield: 3 gal.

Measure 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
\N \N Salt to taste
1 tablespoon Honey
3 tablespoons Masa Harina
1 tablespoon All Spice

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

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