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 ea Onions, chopped coarsely
6 cl Garlic, minced
5 tb Cumin, freshly ground
2 tb Salt
2 tb Tabasco sauce
24 oz Budweiser beer
3 oz Tequila
4 ea Anchos chili peppers, dried &
- minced
3 tb Cayenne pepper flakes
3 c Stewed tomatoes, chopped
- coarsely
8 ea Green chili peppers chopped
- coarsely
1 tb All-Spice
5 tb Peanut or corn oil
3 tb Honey
1 tb Cider vinegar
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 tb of the cumin, the all-spice, tomatoes,
tomato sauce, and the cayenne pepper flakes. Cook on simmer for 1
hour. Add 1 tb of the cumin, the Tabasco sauce, tomato paste, and
the honey. Simmer for 1 more hour then add the remaining cumin.
Turn heat up to medium-high and cook for 10 minutes, stirring
frequently. Serve hot or refrigerate and re-heat the next day.
Origin: Mike Halloran,
late chili cook-off afficianado & cook, RIP-1994
