---------- Recipe via Meal-Master (tm) v8.02

     Title: Latigo Chili
Categories: Chili, Tex-mex, Meats, Ethnic
     Yield: 20 servings

     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

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