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.
