Recipe for Rojo Lobo 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.

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