---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Latigo Chili
 Categories: Chili, Tex-mex, Meats, Ethnic
      Yield: 20 servings
 
      5 lb Beef brisket, coarse ground
      5 lb Venison, fatless & coarse
           -ground
      2 lb Pork, lean & coarse ground
      3 c  Tomato sauce
      1 c  Tomato paste
      3 ea Onions, chopped coarsely
      6 cl Garlic, minced
      5 tb Cumin, freshly ground
      2 tb Salt
      2 tb Tabasco sauce
     24 oz Budweiser beer
      3 oz Tequila
      4 ea Anchos chili peppers, dried &
           - minced
      3 tb Cayenne pepper flakes
      3 c  Stewed tomatoes, chopped
           - coarsely
      8 ea Green chili peppers chopped
           - coarsely
      1 tb All-Spice
      5 tb Peanut or corn oil
      3 tb Honey
      1 tb Cider vinegar
 
  Put meat, onions, garlic, and peppers into a large cast iron pot
  after first heating the oil. Sautee the meat and the veggies until
  the meat is browned. Add the beer & tequila, bring to a boil. Add
  salt, pepper, vinegar, 3 tb of the cumin, the all-spice, tomatoes,
  tomato sauce, and the cayenne pepper flakes. Cook on simmer for 1
  hour. Add 1 tb of the cumin, the Tabasco sauce, tomato paste, and
  the honey. Simmer for 1 more hour then add the remaining cumin.
  Turn heat up to medium-high and cook for 10 minutes, stirring
  frequently.  Serve hot or refrigerate and re-heat the next day.
 
  Origin: Mike Halloran,
    late chili cook-off afficianado & cook, RIP-1994
 
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