Latigo Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Beef brisket - coarse ground
5 lbs	2270g / 80oz	Venison - fatless, coarse
		Grind
2 lbs	908g / 32oz	Pork - lean & coarse ground
3 cups	711ml	Tomato sauce
1 cup	237ml	Tomato paste
3		Onions chopped coarsely
6		Garlic cloves minced
5 tablespoons	75ml	Cumin freshly ground
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Tabasco sauce
24 oz	681g	Budweiser beer
3 oz	85g	Tequila
4		Anchos chili peppers dried & - minced
3 tablespoons	45ml	Cayenne pepper flakes
3 cups	187g / 6.6oz	Stewed tomatoes chopped - coarsely
8		Green chili peppers chopped - coarsely
1 tablespoon	15ml	All-spice
5 tablespoons	75ml	Peanut or corn oil
3 tablespoons	45ml	Honey
1 tablespoon	15ml	Cider vinegar

Recipe Instructions

Put meat, onions, garlic, and peppers into a large cast iron pot after first heating the oil. Saute the meat and the veggies until the meat is browned. Add the beer & tequila, bring to a boil. Add salt, pepper, vinegar, 3 T of the Cumin, the All-Spice, tomatoes, tomato sauce, and the Cayenne pepper flakes.

Cook on Simmer for 1 hour. Add 1 T 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 Med. High and cook for 10 minutes, stirring frequently. Serve hot or refrigerate and re-heat the next day.

Source:
Kurt Lucas

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