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LATIGO CHILI

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 5 lb Beef brisket, coarse ground

    2. 5 lb Venison, fatless and coarse -ground

    3. 2 lb Pork, lean and coarse ground

    4. 3 c Tomato sauce

    5. 1 c Tomato paste

    6. 3 ea Onions chopped coarsely

    7. 6 ea Garlic cloves minced

    8. 5 T Cumin freshly ground

    9. 2 T Salt

    10. 2 T Tabasco sauce

    11. 24 oz Budweiser Beer

    12. 3 oz Tequila

    13. 4 ea Anchos chili peppers dried and - minced

    14. 3 T Cayenne pepper flakes

    15. 3 c Stewed Tomatos chopped - coarsely

    16. 8 ea Green Chili peppers chopped - coarsely

    17. 1 T All-Spice

    18. 5 T Peanut or Corn oil

    19. 3 T Honey

    20. 1 T Cider vinegar

    Instructions Jump to Ingredients ↑

    1. Put meat, onions, garlic, and peppers into a large cast iron pot after first heating the oil. Sautee the meat and the veggies until the meat is browned. Add the beer and tequila, bring to a boil. Add salt, pepper, vinegar, 3 T of the Cumin, the All-Spice, tomatos, 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 remainig cumin. Turn heat up to Med. High and cook for 10 minutes, stirring frequently. Serve hot or refrigerate and re-heat the next day. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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