Riata Grande Chili

Recipe Ingredients

3 lbs	1362g / 48oz	Lean pork loin cubed in 1/4
3 lbs	1362g / 48oz	Lean beef brisket cubed in
4 cups	250g / 8.8oz	Stewed tomatoes - chopped coa
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	Tequila
1		Beer
2		Onions chopped coarse (medium)
1 cup	146g / 5.1oz	Green bell pepper chopped
2 tablespoons	30ml	Dried cayenne flakes
3 tablespoons	45ml	Tabasco sauce
2 tablespoons	30ml	Chili powder
4 tablespoons	60ml	Fresh ground cumin
4		Garlic cloves crushed
1/2 cup	73g / 2.6oz	Mushrooms chopped fine
1/4 cup	59ml	Masa harina
1/2 teaspoon	2.5ml	Allspice
4		Bay leaves
1/2 cup	118ml	Tomato paste
3 cups	711ml	Tomato sauce
2 tablespoons	30ml	Molasses
2 teaspoons	10ml	Salt
2		Jalapeno peppers deseeded &
8		Jalapenos whole & gashed

Recipe Instructions

Saute meat until browned with the Bell pepper, garlic, & 2 onions. Mix the beer, tequila, Tabasco sauce, 1 T of cumin, allspice, & soy sauce all together your pot and bring to a slow boil.

When boiling add the meat, the cayenne flakes, mushrooms, tomato sauce, tomato paste, bay leaves, chopped jalapenos, chili powder, salt,& 2 T of cumin.

Cook at a boil for 2 minutes. Reduce the heat to simmer, cover, & cook for 1 hour then add the masa harin stir it in slowly, recover the pot and cook for 1 more hour. At this point add the remaining T of cumin, cook for 5 minutes more and serve. If more liquid is needed add beer not water while cooking.

*Original chili recipe from the pot of Don Houston-ICS # H439

Source:
Rick Rodgers

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