Latigo Chili

Course : Chili
Serves: 20
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5 pound Beef brisket, coarse ground
5 pound Venison, fatless and coarse ground
2 pound Pork, lean and coarse ground
3 cup Tomato sauce
1 cup Tomato paste
3 Medium Onions chopped coarsely
6 cloves Garlic - minced
5 tablespoons Cumin freshly ground
2 tablespoons Salt
2 tablespoons Tabasco sauce
24 ounces Beer
3 ounces Tequila
4 Medium Anchos chili peppers dried and minced
3 tablespoons Cayenne pepper flakes
3 cup Stewed Tomatos chopped coarsely
8 Medium Green Chili peppers chopped coarsely
1 tablespoons All-Spice
5 tablespoons Peanut or Corn oil
3 tablespoons Honey
1 tablespoons Cider vinegar

Preparation / Directions:

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 and tequila, bring to a boil. Add salt, pepper, vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1 more hour then add the remainig cumin. Turn heat up to Med. High and cook for 10 minutes, stirring frequently. Serve hot or refrigerate and re-heat the next day.

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