| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Chili, Tex-mex, Meats, Ethnic |
20 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
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