Rojo Lobo Chili Recipe
Yield: 3 Gal.Recipe by luhu.jp
Ingredients:
5 lbs: Lean Beef briskit,
3 lbs: Lean Pork Shoulder boneless,
2 tbsp: Bacon grease,
5 each: Garlic cloves minced,
2 tbsp: Ground white pepper,
3 tbsp: Soy sauce,
6 each: Jalapeno peppers whole,
1 cup: Bell peppers chopped,
2 cup: Onion chopped,
12 ounce: Beer
2 ounce: Tequila,
2 tbsp: Capers,
3 cup: Tomato sauce,
4 cup: Stewed tomatos chopped,
1 cup: Tomato paste,
5 tbsp: Cumin ground fresh,
Salt to taste,
1 tbsp: Honey,
3 tbsp: Masa Harina,
1 tbsp: All Spice,
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: Dons Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95
Source from luhu.jp
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: Dons Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95
Source from luhu.jp