Texas lava chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Sirloin boneless roast |
| 2 | pounds | Venison boneless |
| 2 | cups | Lone Star beer |
| ½ | cup | Coca-Cola (not diet) |
| 4 | eaches | Med. onions chopped coarse |
| 5 | eaches | Garlic cloves minced |
| 2 | cups | Tomato sauce |
| 1 | cup | Sour mash whiskey |
| 1 | cup | Green Bell pepper chopped |
| 1 | cup | Red Bell pepper chopped |
| 6 | eaches | Ancho peppers dried & chopped |
| 6 | eaches | Green Jalapenos peppers seeded & diced |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Tabasco sauce |
| 1½ | cup | Tomato paste |
| 1 | tablespoon | Cayenne flakes |
| 1 | teaspoon | All Spice |
| 4 | tablespoons | Cumin fresh ground |
| 2 | tablespoons | Cilantro fresh chopped |
| 2 | tablespoons | Peanut oil |
Directions
Cut meat into ¼" cubes. Put peanut oil into a large, cast iron pot, heat on Med. High, add onions, garlic, meat cubes, and 1 T of cumin.
Cook until meat is browned. Add tomato sauce, beer, whiskey, Coca-Cola, peppers, spices <hold out 1 T cumin>, and cook on Low Heat for 45 minutes, covered, stirring often. Uncover and cook for 20 minutes more. Stir in the remaining cumin and serve. Origin: Don Houston's chili pot, circa 1993 Submitted By WESLEY PITTS On 09-18-94 (1001) Submitted By SHARON DIBBLE On 12-17-94