---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Santa Fe Red
 Categories: Meats, Tex-mex, Chili
      Yield: 6 Servings
 
      3 lb Pork shoulder;
           - coarse ground
      1 ts Salt
      8 tb Chili powder
      1 ts Cayenne flakes
    1/2 ts Ground Mexican oregano
      3 tb Ground cumin
     12 oz Can beer; not lite
      3 c  Stewed tomatos
      1 c  Tomato paste
      2 md Onions; coarsely chopped
      1 c  Chicken broth
    1/2 ts Allspice
      3 cl Garlic; up to 4, minced

  Pour beer, chicken broth, stewed tomatos, and tomatos paste into a
  large mixing bowl. Mix throughly and set aside. Into a large cast
  iron pot melt 2 tb bacon grease. Sauté the meat with the onions and
  half of the garlic. When the meat is fairly well done, pour mixture
  in the bowl, into the pot and stir well. Add the rest of the
  garlic, 2 tb cumin, pepper flakes, salt, & oregano as it cooks.
  Bring to a medium boil for 5 to 8 minutes, then reduce heat to
  simmer for 1 to 1-1/2 hours, stirring frequently. 5 minutes before
  taking off of the heat add the remaining cumin & stir well. You may
  water by the 1/2 cup if necessary to make this less thick or masa
  harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it.

  Very good on hot dogs! Enjoy!
 
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