Santa Fe Red

Course : Chili
Serves: 6
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3 pound Pork shoulder coarse ground
1 Teaspoon Salt
8 tablespoons Chili powder
1 Teaspoon Cayenne flakes
1/2 Teaspoon Ground Mexican oregano
3 tablespoons Ground cumin
12 Ounces beer (not lite)
3 cup Stewed tomatos
1 cup Tomato paste
2 medium onions coarsely choppe
1 cup Chicken broth
1/2 Teaspoon Allspice

Preparation / Directions:

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. Saute' 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, and the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin and 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!

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