Texas Two-Fingers Chili

Recipe Ingredients

2 tablespoons	30ml	Oil - vegetable
3 lbs	1362g / 48oz	Beef - coarse grind
2		Garlic cloves
5 tablespoons	75ml	Red chile - mild, ground
1 tablespoon	15ml	Cumin
1 1/2 teaspoons	7.5ml	Cayenne pepper
1 tablespoon	15ml	Oregano - dried, pref. Mexican
1 tablespoon	15ml	Salt
2 cups	474ml	Tequila
6 cups	1422ml	Water
1/2 cup	31g / 1.1oz	Corn flour - (masa harina)
2 tablespoons	30ml	Chile caribe
1 teaspoon	5ml	Hot pepper sauce - liquid

Recipe Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.

3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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