Rojo Lobo Chili



	Rojo Lobo Chili main dish, tex-mex, chili 5 lb lean beef briskit 3 lb lean pork shoulder boneless 2 tablespoon bacon grease 5 each garlic cloves minced 2 tablespoon ground white pepper 3 tablespoon soy sauce 6 each jalapeno peppers whole 1 cup bell peppers chopped 2 cup onion chopped 12 oz beer 2 oz tequila 2 tablespoon capers 3 cup tomato sauce 4 cup stewed tomatos chopped 1 cup tomato paste 5 tablespoon cumin ground fresh 1 salt to taste 1 tablespoon honey 3 tablespoon masa harina 1 tablespoon all spice 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: 01-16-95