| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Chili, Meat, Main dish, Tex-mex, Texas |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Sirloin boneless roast |
| 2 |
lb |
Venison boneless |
| 2 |
c |
Lone Star beer |
| 1/2 |
c |
Coca-Cola (not diet) |
| 4 |
|
Med. onions chopped coarse |
| 5 |
|
Garlic cloves minced |
| 2 |
c |
Tomato sauce |
| 1 |
c |
Sour mash whiskey |
| 1 |
c |
Green Bell pepper chopped |
| 1 |
c |
Red Bell pepper chopped |
| 6 |
|
Ancho peppers dried & chopped |
| 6 |
|
Green Jalapenos peppers seeded & diced |
| 2 |
ts |
Salt |
| 2 |
tb |
Tabasco sauce |
| 1 1/2 |
c |
Tomato paste |
| 1 |
tb |
Cayenne flakes |
| 1 |
ts |
All Spice |
| 4 |
tb |
Cumin fresh ground |
| 2 |
tb |
Cilantro fresh chopped |
| 2 |
tb |
Peanut oil |
INSTRUCTIONS
Cut meat into 1/4" cubes. Put peanut oil into a large, cast iron pot, heat
on Med. High, add onions, garlic, meat cubes, and 1 T of cumin. Cook until
meat is browned. Add tomato sauce, beer, whiskey, Coca-Cola, peppers,
spices <hold out 1 T cumin>, and cook on Low Heat for 45 minutes, covered,
stirring often. Uncover and cook for 20 minutes more. Stir in the remaining
cumin and serve. Origin: Don Houston's chili pot, circa 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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