Rojo Lobo Chili
Yield
18 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef brisket
lean, ground or cubed |
|
| 3 | pounds |
pork shoulder
lean, boneless, ground or cubed |
|
| 2 | tablespoons |
bacon drippings
|
*
|
| 5 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
white pepper
ground |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 6 | each |
jalapeño pepper
whole |
*
|
| 1 | cup |
sweet bell peppers
chopped |
*
|
| 2 | cups |
onions
chopped |
|
| 12 | ounces |
beer
|
|
| 2 | ounces |
tequila
|
|
| 2 | tablespoons |
capers
|
|
| 3 | cups |
tomato sauce
|
|
| 4 | cups |
tomatoes
stewed, chopped |
|
| 1 | cup |
tomato paste
|
|
| 5 | tablespoons |
cumin
ground, fresh |
|
| 1 | x |
salt
|
*
|
| 1 | tablespoon |
honey
|
|
| 3 | tablespoons |
masa harina
|
* |
| 1 | tablespoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef brisket
lean, ground or cubed |
|
| 1.4 | kg |
pork shoulder
lean, boneless, ground or cubed |
|
| 3E+1 | ml |
bacon drippings
|
*
|
| 5 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
white pepper
ground |
|
| 45 | ml |
soy sauce, tamari
|
|
| 6 | each |
jalapeño pepper
whole |
*
|
| 237 | ml |
sweet bell peppers
chopped |
*
|
| 473 | ml |
onions
chopped |
|
| 346.8 | ml/g |
beer
|
|
| 57.8 | ml/g |
tequila
|
|
| 3E+1 | ml |
capers
|
|
| 7.1E+2 | ml |
tomato sauce
|
|
| 946 | ml |
tomatoes
stewed, chopped |
|
| 237 | ml |
tomato paste
|
|
| 75 | ml |
cumin
ground, fresh |
|
| 1 | x |
salt
|
*
|
| 15 | ml |
honey
|
|
| 45 | ml |
masa harina
|
* |
| 15 | ml |
allspice
|
|
Directions
Cook the meat in large cast iron pot in the baco grease with the onions, Bell peppers, garlic, capers, and 1 tablespoon of cumin.
Add the beer, tequila, 3 tablespoon of cumin, the other spices, and tomatos.
Cook on low heat for 30 minutes.
Add the remianing ingredients except the last bit of cumin.
Raise heat and bring to a boil. Lower heat and simmer for 3 hours, stirring frequently.
Just prior to serving, add the remianing cumin and stir well.
