---------- Recipe via Meal-Master (tm) v8.02
       Title: LATIGO CHILI
  Categories: Chili, Tex-mex, Meats, Ethnic
       Yield: 20 servings
       5 lb Beef brisket, coarse ground
       5 lb Venison, fatless & coarse
       2 lb Pork, lean & coarse ground
       3 c  Tomato sauce
       1 c  Tomato paste
       3 ea Onions chopped coarsely
       6 ea Garlic cloves minced
       5 tb Cumin freshly ground
       2 tb Salt
       2 tb Tabasco sauce
      24 oz Budweiser Beer
       3 oz Tequila
       4 ea Anchos chili peppers dried &
            - minced
       3 tb Cayenne pepper flakes
       3 c  Stewed Tomatos chopped
            - coarsely
       8 ea Green Chili peppers chopped
            - coarsely
       1 tb All-Spice
       5 tb Peanut or Corn oil
       3 tb Honey
       1 tb Cider vinegar
   Put meat, onions, garlic, and peppers into a large
   cast iron pot after first heating the oil. Sautee the
   meat and the veggies until the meat is browned. Add
   the beer & tequila, bring to a boil. Add salt, pepper,
   vinegar, 3 T of the Cumin, the All-Spice, tomatos,
   tomato sauce, and the Cayenne pepper flakes. Cook on
   Simmer for 1 hour. Add 1 T of the cumin, the Tabasco
   sauce, tomato paste, and the honey. Simmer for 1 more
   hour then add the remainig cumin. Turn heat up to Med.
   High and cook for 10 minutes, stirring frequently.
   Serve hot or refrigerate and re-heat the next day.
   Origin: Mike Halloran, Late Chili Cook-Off Afficianado
   & Cook, RIP-1994