Rojo Lobo Chili

Recipe Ingredients

5 lbs	2270g / 80oz	Lean beef brisket
3 lbs	1362g / 48oz	Lean pork shoulder - boneless
2 tablespoons	30ml	Bacon grease
5		Garlic cloves minced
2 tablespoons	30ml	Ground white pepper
3 tablespoons	45ml	Soy sauce
6		Jalapeno peppers - whole
1 cup	146g / 5.1oz	Bell peppers chopped
2 cups	125g / 4.4oz	Onion chopped
12 oz	340g	Beer
2 oz	56g	Tequila
2 tablespoons	30ml	Capers
3 cups	711ml	Tomato sauce
4 cups	250g / 8.8oz	Stewed tomatoes chopped
1 cup	237ml	Tomato paste
5 tablespoons	75ml	Cumin ground fresh
		Salt to taste
1 tablespoon	15ml	Honey
3 tablespoons	45ml	Masa harina
1 tablespoon	15ml	All spice

Recipe Instructions

Have meat rough ground or hand chop to a small cube size. Cook the meat in large cast iron pot in the bacon grease with the onions, Bell peppers, garlic, capers, and 1 T of cumin. Add the beer, tequila, 3 T of cumin, the other spices, and tomatos. Cook on low heat for 30 minutes.

Add the remaining ingredients except the last t of cumin. Raise heat and bring to a boil. Lower heat and simmer for 3 hours, stirring frequently. Just prior to serving, approx. 5 minutes, add the remaining cumin and stir well. ORIGIN: Don's Chili Pot, circa Jan. 1995 From: Pat Brownlee Date: 01-16-95

Source:
Rick Rodgers

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