Latigo Chili

---------- Recipe via Meal-Master (tm) v8.02

Title: LATIGO CHILI
Categories: Chili, Tex-mex, Meats, Ethnic
Yield: 20 servings

5 lb Beef brisket, coarse ground
5 lb Venison, fatless & coarse
-ground
2 lb Pork, lean & coarse ground
3 c Tomato sauce
1 c Tomato paste
3 ea Onions chopped coarsely
6 ea Garlic cloves minced
5 tb Cumin freshly ground
2 tb Salt
2 tb Tabasco sauce
24 oz Budweiser Beer
3 oz Tequila
4 ea Anchos chili peppers dried &
- minced
3 tb Cayenne pepper flakes
3 c Stewed Tomatos chopped
- coarsely
8 ea Green Chili peppers chopped
- coarsely
1 tb All-Spice
5 tb Peanut or Corn oil
3 tb Honey
1 tb Cider vinegar

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 remainig cumin. Turn heat up to Med.
High and cook for 10 minutes, stirring frequently.
Serve hot or refrigerate and re-heat the next day.

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