Texas Lava Chili

Recipe Ingredients

4 lbs	1816g / 64oz	Sirloin boneless roast
2 lbs	908g / 32oz	Venison boneless
2 cups	474ml	Lone star beer
1/2 cup	118ml	Coca-cola - (not diet)
4		Onions chopped coarse
5		Garlic cloves minced
2 cups	474ml	Tomato sauce
1 cup	237ml	Sour mash whiskey
1 cup	146g / 5.1oz	Green bell pepper chopped
1 cup	146g / 5.1oz	Red bell pepper chopped
6		Ancho peppers dried - & chopped
6		Green jalapenos peppers - seeded & diced
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Tabasco sauce
1 1/2 cups	355ml	Tomato paste
1 tablespoon	15ml	Cayenne flakes
1 teaspoon	5ml	All spice
4 tablespoons	60ml	Cumin fresh ground
2 tablespoons	30ml	Cilantro fresh chopped
2 tablespoons	30ml	Peanut oil

Recipe Instructions

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.

Origin: Don Houston's chili pot, circa 1993

Source:
John Thorne Sep/Oct Chile Pepper Magazine

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.