Latigo Chili
Yield
20 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef brisket
chopped |
|
| 5 | pounds |
venison
coarse, ground, |
|
| 3 | cups |
tomato sauce
|
|
| 2 | pounds |
pork
lean, ground |
|
| 1 | cup |
tomato paste
|
|
| 3 | each |
onions
chopped |
|
| 6 | each |
garlic cloves
minced |
|
| 5 | tablespoons |
cumin
freshly ground |
|
| 2 | tablespoons |
salt
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 24 | ounces |
beer
|
|
| 3 | ounces |
tequila
|
|
| 4 | each |
ancho chilies
minced |
*
|
| 3 | tablespoons |
cayenne pepper
flakes |
|
| 3 | cups |
tomatoes, stewed, canned
chopped |
|
| 8 | each |
green chili peppers
chopped |
*
|
| 1 | tablespoon |
allspice
|
|
| 5 | tablespoons |
peanut oil
|
|
| 3 | tablespoons |
honey
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef brisket
chopped |
|
| 2.3 | kg |
venison
coarse, ground, |
|
| 7.1E+2 | ml |
tomato sauce
|
|
| 907.2 | g |
pork
lean, ground |
|
| 237 | ml |
tomato paste
|
|
| 3 | each |
onions
chopped |
|
| 6 | each |
garlic cloves
minced |
|
| 75 | ml |
cumin
freshly ground |
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 693.6 | ml/g |
beer
|
|
| 86.7 | ml/g |
tequila
|
|
| 4 | each |
ancho chilies
minced |
*
|
| 45 | ml |
cayenne pepper
flakes |
|
| 7.1E+2 | ml |
tomatoes, stewed, canned
chopped |
|
| 8 | each |
green chili peppers
chopped |
*
|
| 15 | ml |
allspice
|
|
| 75 | ml |
peanut oil
|
|
| 45 | ml |
honey
|
|
| 15 | ml |
apple cider vinegar
|
|
Directions
Put meat, onions, garlic, and peppers into a large cast iron pot after first heating the oil.
Sauté the meat and the veggies until the meat is browned.
Add the beer and tequila, bring to a boil. Add salt, pepper, vinegar, 3 tablespoon of the Cumin, the All-Spice, tomatos, tomato sauce, and the Cayenne pepper flakes.
Cook on Simmer for 1 hour. Add 1 tablespoon 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.
