Title: Santa Fe Red
Categories: Entree Meat Tex Chili
Yield: 6 Servings
| 3 | lb | Pork shoulder coarse ground |
| 1 | ts | Salt |
| 8 | tb | Chili powder |
| 1 | ts | Cayenne flakes |
| 1/2 | ts | Ground Mexican oregano |
| 3 | tb | Ground cumin |
| 1 | | 12oz can. beer (not lite) |
| 3 | c | Stewed tomatos |
| 1 | c | Tomato paste |
| 2 | | Med. onions coarsely choppe |
| 1 | c | Chicken broth |
| 1/2 | ts | Allspice |
3-4 ea medium cloves of garlic minced Pour beer, chicken broth, stewed
tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set
aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Saute' the
meat with the onions and 1/2 of the garlic. When the meat is fairly well
done, pour mixture in the bowl, into the pot and stir well. Add the rest of
the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as
it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to
Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off
of the heat add the remianing cumin & stir well. You may water by the 1/2
cup if necessary to make this less thick or masa harina (fine ground yellow
cornmeal) by the 1/4 cup to thicken it. **NOTE**
Very good on hot dogs! ENJOY!!!