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Riata grande chili
Artist: _ Yield: 6
Categories: Asian, Chili, Chinese, Entrees, Ethnic, Herbs & Spices, Mexican, North American, South American Rating: 0
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Ingredients:
3 lbsLean pork loin cubed in ?/td>
3 lbsLean beef briskit cubed in
4 cupStewed tomatos, chopped coa
1/2 cupSoy sauce
1/4 cupTequila
1 Bottle of beer
2 Med. onions chopped coarse
1 cupGreen Bell pepper chopped
2 tbspDried cayenne flakes
3 tbspTabasco sauce
2 tbspChili powder
4 tbspFresh ground cumin
4 Garlic cloves crushed
1/2 cupMushrooms chopped fine
1/4 cupMasa harina
1/2 tspAllspice
4 Bay leaves
1/2 cupTomato paste
3 cupTomato sauce
2 tbspMolasses
2 tspSalt
2 Jalapeno peppers deseeded &
8 Jalapenos whole & gashed
Procedures:
1Saute meat until brwoned with the bell pepper, garlic, & 2 onions.
2Mix the beer, tequila, tabasco sauce, 1 t of cumin, allspice, & soy sauce all together your pot and bring to a slow boil.
3When boiling add the meat, the cayenne flakes, mushrooms, tomato sauce, tomato paste, bay leaves, chopped jalapenos, chili powder,salt,& 2 t of cumin.
4Cook at a boil for 2 minutes.
5Reduce the heat to simmer, cover, & cook for 1 hour then add the masa harin stir it in slowly, recover the pot and cook for 1 more hour.
6At this point add the remaining t of cumin, cook for 5 minutes more and serve.
7If more liquid is needed add beer not water while cooking.
8*original chili recipe from the pot of don houston-ics # h439