| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Diced salt pork or lard |
| 1 |
c |
Chopped onion |
| 3 |
lb |
Antelope or venison |
| 4 |
|
Cloves (large) garlic; minced |
| 2 |
tb |
Ground mild red chile |
| 1/4 |
c |
Ground hot red chile |
| 2 |
tb |
Caribe (crushed N. New Mexico hot red chile) |
| 1 |
tb |
Cumin |
| 1 |
cn |
(12-oz) beer |
| 1 |
c |
Beef broth |
| 1/2 |
c |
Burgundy (dry red wine) |
| 6 |
|
Shots tequila |
|
|
Fixin's & mixins (see instr.) (up to) |
| 12 |
|
Warm flour tortillas; buttered |
INSTRUCTIONS
Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add
onion, cook until limp; add meat, garlic, mild & hot red chile, caribe,
cumin, beer & broth. Bring to boil, reduce heat to medium & simmer,
uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. Add
water during cooking as necessary to prevent scorching. Taste & adjust
seasonings, add salt. Stir in wine. Ladle into bowls; serve with shot of
tequila on side. Place 'fixins & mixins' in separate bowls. Let guests
douse chili with tequila, then top with fixin's of choice. Serve with warm
buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion,
sliced jalapeno chiles, pequin quebrado, half-&-half mix of grated Monterey
Jack & Cheddar cheeses, sour cream with fresh lime wedges.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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