---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TEXAS LAVA CHILI
 Categories: Chili, Meat, Main dish, Tex-mex, Texas
      Yield: 12 servings
 
      4 lb Sirloin boneless roast
      2 lb Venison boneless
      2 c  Lone Star beer
    1/2 c  Coca-Cola (not diet)
      4 ea Med. onions chopped coarse
      5 ea Garlic cloves minced
      2 c  Tomato sauce
      1 c  Sour mash whiskey
      1 c  Green Bell pepper chopped
      1 c  Red Bell pepper chopped
      6 ea Ancho peppers dried
           - & chopped
      6 ea Green Jalapenos peppers
           - seeded & diced
      2 ts Salt
      2 tb Tabasco sauce
  1-1/2 c  Tomato paste
      1 tb Cayenne flakes
      1 ts All Spice
      4 tb Cumin fresh ground
      2 tb Cilantro fresh chopped
      2 tb Peanut oil
 
  Cut meat into 1/4" cubes. Put peanut oil into a large,
  cast iron pot, heat on Med. High, add onions, garlic,
  meat cubes, and 1 T of cumin. Cook until meat is
  browned. Add tomato sauce, beer, whiskey, Coca-Cola,
  peppers, spices <hold out 1 T cumin>, and cook on Low
  Heat for 45 minutes, covered, stirring often. Uncover
  and cook for 20 minutes more. Stir in the remaining
  cumin and serve.

  Origin: Don Houston's chili pot, circa 1993
 
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