---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rojo Lobo Chili
 Categories: Chili, Tex-mex, Meat, Main dish
      Yield: 3 gal.
 
      5 lb Lean beef brisket
      3 lb Lean pork shoulder;
           - boneless
      2 tb Bacon grease
      5 cl Garlic; minced
      2 tb Ground white pepper
      3 tb Soy sauce
      6 ea Jalapeno peppers;
           - whole
      1 c  Bell peppers; chopped
      2 c  Onion; chopped
     12 oz Beer; not lite
      2 oz Tequila
      2 tb Capers
      3 c  Tomato sauce
      4 c  Stewed tomatos; chopped
      1 c  Tomato paste
      5 tb Cumin; fresh ground
           Salt; to taste
      1 tb Honey
      3 tb Masa Harina
      1 tb Allspice
 
  Have meat rough ground or hand chop to a small cube size. Cook the
  meat in large cast iron pot in the bacon grease with the onions,
  bell peppers, garlic, capers, and 1 tb of cumin. Add the beer,
  tequila, 3 tb of cumin, the other spices, and tomatos. Cook on low
  heat for 30 minutes. Add the remaining ingredients except the last
  tb of cumin. Raise heat and bring to a boil. Lower heat and simmer
  for 3 hours, stirring frequently. Just prior to serving,
  approximately 5 minutes, add the remaining cumin and stir well.

  Origin: Don's Chili Pot, circa January 1995

  From: Pat Brownlee
  Date: 01-16-95
 
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