Title: Latigo Chili
Categories: Chili Tex 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 | tb | Cumin freshly ground |
| 2 | tb | Salt |
| 2 | tb | Tabasco sauce |
| 24 | oz | Budweiser Beer |
| 3 | oz | Tequila |
| 4 | | Anchos chili peppers dried & minced |
| 3 | tb | Cayenne pepper flakes |
| 3 | c | Stewed Tomatos chopped coarsely |
| 8 | | 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.