---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SANTA FE RED
 Categories: Main dish, 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
      1    12oz can. beer (not lite)
      3 c  Stewed tomatos
      1 c  Tomato paste
      2    Med. onions coarsely choppe
      1 c  Chicken broth
    1/2 ts Allspice
    3-4 ea medium cloves of garlic 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 Tblspns bacon grease.
  Sauté the meat with the onions and 1/2 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 Tblspns of cumin, the pepper flakes, salt, &
  the oregano as it cooks. Bring to a medium boil for
  5-8 minutes, then reduce heat to Simmer for 1 to 1-1/2
  hrs. stirring frequently. 5 minutes before taking off
  of the heat add the remianing 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.

  NOTE: Very good on hot dogs! ENJOY!!!
 
-----