Title: Rojo Lobo Chili
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 Gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
- boneless
2 tb Bacon grease
5 Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 Jalapeno peppers
- whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube size. Cook the meat in
large cast iron pot in the baco grease with the onions, Bell peppers,
garlic, capers, and 1 T of cumin. Add the beer, tequila, 3 T of cumin, the
other spices, and tomatos. Cook on low heat for 30 minutes. Add the
remianing ingredients except the last t of cumin. Raise heat and bring to a
boil. Lower heat and simmer for 3 hours, stirring frequently. Just prior to
serving, approx. 5 minutes, add the remianing cumin and stir well. ORIGIN:
Don's Chili Pot, circa Jan. 1995 From: Pat Brownlee Date: 01-16-95

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini