Riata grande chili*

6 servings

Ingredients

Quantity Ingredient
3 pounds Lean pork loin cubed in 1/4
3 pounds Lean beef briskit cubed in
4 cups Stewed tomatos, chopped coa
½ cup Soy sauce
¼ cup Tequila
1 Bottle of beer
2 Med. 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 Garlic cloves crushed
½ cup Mushrooms chopped fine
¼ cup Masa harina
½ teaspoon Allspice
4 Bay leaves
½ cup Tomato paste
3 cups Tomato sauce
2 tablespoons Molasses
2 teaspoons Salt
2 Jalapeno peppers deseeded &
8 Jalapenos whole & gashed

Directions

Saute meat until brwoned with the Bell pepper, garlic, & 2 onions.

Mix the beer, tequila, Tabasco sauce, 1 T of cumin, allspice, & 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,& 2 T of cumin. Cook at a boil for 2 minutes. Reduce 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. 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. *Original chili recipe from the pot of Don Houston-ICS # H439

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