Title: Texas/two Fingers Chili
Categories: Chili Bean
Yield: 6 Servings
| 2 | tb | Oil,vegetable |
| 3 | lb | Beef,coarse grind |
| 2 | | Garlic cloves |
| 5 | tb | Red chile,mild,ground |
| 1 | tb | Cumin |
| 1 1/2 | ts | Cayenne pepper |
| 1 | tb | Oregano,dried,pref. Mexican |
| 1 | tb | Salt |
| 2 | c | Tequila |
| 6 | c | Water |
| 1/2 | c | Corn flour(masa harina) |
| 2 | tb | Chile caribe |
| 1 | ts | Hot pepper sauce,liquid |
1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to
the pot. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned.~ 2. Stir in the garlic, ground chile,
cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa
harina). Bring to a boil, then lower the heat and simmer, uncovered, for
about 1 1/2 hours.~ 3. Taste and adjust seasonings. If desired, add the
crushed chile pepper and the optional hot pepper sauce and simmer,
uncovered, for 1/2 hour longer.~