Latigo Chili

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

Title: Latigo Chili
Categories: Chili, Tex-mex, Meat, 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 Onions chopped coarsely
6 Garlic cloves minced
5 T Cumin freshly ground
2 T Salt
2 T Tabasco sauce
24 oz Budweiser Beer
3 oz Tequila
4 Anchos chili peppers dried &
- minced
3 T Cayenne pepper flakes
3 c Stewed Tomatos chopped
- coarsely
8 Green Chili peppers chopped
- coarsely
1 T All-Spice
5 T Peanut or Corn oil
3 T Honey
1 T Cider vinegar
6 T Chili powder(Hot)
-or
6 T Chili powder (mild)

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

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