| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Chili, Tex-mex, Meat, Main dish |
3 |
Gal. |
INGREDIENTS
| 5 |
lb |
Lean Beef briskit |
| 3 |
lb |
Lean Pork Shoulder boneless |
| 2 |
tb |
Bacon grease |
| 5 |
|
Garlic cloves minced |
| 2 |
tb |
Ground white pepper |
| 3 |
tb |
Soy sauce |
| 6 |
|
Jalapeno peppers whole |
| 1 |
c |
Bell peppers chopped |
| 2 |
c |
Onion chopped |
| 12 |
oz |
Beer <not Lite> |
| 2 |
oz |
Tequila |
| 2 |
tb |
Capers |
| 3 |
c |
Tomato sauce |
| 4 |
c |
Stewed tomatos chopped |
| 1 |
c |
Tomato paste |
| 5 |
tb |
Cumin ground fresh |
|
|
Salt to taste |
| 1 |
tb |
Honey |
| 3 |
tb |
Masa Harina |
| 1 |
tb |
All Spice |
INSTRUCTIONS
Have meat rough ground or hand chop to a small cube size. Cook the meat in
large cast iron pot in the baco grease with the onions, Bell peppers,
garlic, capers, and 1 T of cumin. Add the beer, tequila, 3 T of cumin, the
other spices, and tomatos. Cook on low heat for 30 minutes. Add the
remianing ingredients except the last t of cumin. Raise heat and bring to a
boil. Lower heat and simmer for 3 hours, stirring frequently. Just prior to
serving, approx. 5 minutes, add the remianing cumin and stir well. ORIGIN:
Don's Chili Pot, circa Jan. 1995 From: Pat Brownlee Date: 01-16-95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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