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

     Title: TEXAS LAVA CHILI
Categories: Chili, Meat, Main dish, Tex-mex, Texas
     Yield: 12 servings

     4 lb Sirloin boneless roast
     2 lb Venison boneless
     2 c  Lone Star beer
   1/2 c  Coca-Cola (not diet)
     4 ea Med. onions chopped coarse
     5 ea 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 ea Ancho peppers dried
          - & chopped
     6 ea 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

 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

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