Rojo Lobo Chili

Course : Chili
Serves: 3
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Preparation / Directions:

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-

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes