Texas Lava Chili
Yield
8 servingsPrep
45 minCook
75 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, sirloin tip
roast, boneless |
|
| 2 | pounds |
venison
boneless |
|
| 2 | cups |
beer
|
|
| 4 | medium |
onions
coarsely chopped |
|
| 5 | each |
garlic cloves
minced |
|
| 2 | cups |
tomato sauce
|
|
| 1 | cup |
sour mash whiskey
|
* |
| 1 | cup |
green bell peppers
chopped |
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| 6 | each |
ancho chilies
dried, chopped |
*
|
| 6 | each |
jalapeño pepper
seeded and diced |
*
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 ½ | cups |
tomato paste
|
|
| 1 | tablespoon |
cayenne pepper
flakes |
|
| 1 | teaspoon |
allspice
|
|
| 4 | tablespoons |
cumin
freshly ground |
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
| 2 | tablespoons |
peanut oil
|
|
| ½ | cup |
cola
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, sirloin tip
roast, boneless |
|
| 907.2 | g |
venison
boneless |
|
| 473 | ml |
beer
|
|
| 4 | medium |
onions
coarsely chopped |
|
| 5 | each |
garlic cloves
minced |
|
| 473 | ml |
tomato sauce
|
|
| 237 | ml |
sour mash whiskey
|
* |
| 237 | ml |
green bell peppers
chopped |
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 6 | each |
ancho chilies
dried, chopped |
*
|
| 6 | each |
jalapeño pepper
seeded and diced |
*
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 355 | ml |
tomato paste
|
|
| 15 | ml |
cayenne pepper
flakes |
|
| 5 | ml |
allspice
|
|
| 6E+1 | ml |
cumin
freshly ground |
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
| 3E+1 | ml |
peanut oil
|
|
| 118 | ml |
cola
|
*
|
Directions
Cut meat into ¼ inch cubes.
Put peanut oil into a large, cast iron pot, heat on medium - high.
Add onions, garlic, meat cubes, and 1 tablespoon of cumin.
Cook until meat is browned.
Add tomato sauce, beer, whiskey, soda, peppers, spices, hold out 1 tablespoon 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.
