Title: Rojo Lobo Chili
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.
5 lb Lean beef brisket
3 lb Lean pork shoulder;
- boneless
2 tb Bacon grease
5 cl Garlic; minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea 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; fresh ground
Salt; to taste
1 tb Honey
3 tb Masa Harina
1 tb Allspice
Have meat rough ground or hand chop to a small cube size. Cook the
meat in large cast iron pot in the bacon grease with the onions,
bell peppers, garlic, capers, and 1 tb of cumin. Add the beer,
tequila, 3 tb of cumin, the other spices, and tomatos. Cook on low
heat for 30 minutes. Add the remaining ingredients except the last
tb of cumin. Raise heat and bring to a boil. Lower heat and simmer
for 3 hours, stirring frequently. Just prior to serving,
approximately 5 minutes, add the remaining cumin and stir well.
