Riata Grande Chili

Course : Chili
Serves: 6
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3 pound Lean pork loin cubed in 1/4
3 pound Lean beef briskit cubed in
4 cup Stewed tomatos, chopped coa
1/2 cup Soy sauce
1/4 cup Tequila
12 Ounces beer
2 medium onions chopped coarse
1 cup Green Bell pepper chopped
2 tablespoons Dried cayenne flakes
3 tablespoons Tabasco sauce
2 tablespoons Chili powder
4 tablespoons Fresh ground cumin
4 cloves Garlic cloves crushed
1/2 cup Mushrooms chopped fine
1/4 cup Masa harina
1/2 Teaspoon Allspice
4 piece Bay leaves
1/2 cup Tomato paste
3 cup Tomato sauce
2 tablespoons Molasses
2 Teaspoon Salt
2 medium Jalapeno peppers deseeded and
8 medium Jalapenos whole and gashed

Preparation / Directions:

Saute meat until brwoned with the Bell pepper, garlic, and 2 onions. Mix the beer, tequila, Tabasco sauce, 1 T of cumin, allspice, and soy sauce all together your pot and bring to a slow boil. When boiling add the meat, the cayenne flakes, mushrooms, tomato sauce, tomato paste, bay leaves, chopped jalapenos, chili powder,salt,and 2 T of cumin. Cook at a boil for 2 minutes. Reduce the heat to simmer, cover, and cook for 1 hour then add the masa harin stir it in slowly, recover the pot and cook for 1 more hour. At this point add the remaining T of cumin, cook for 5 minutes more and serve. If more liquid is needed add beer not water while cooking.

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