Recipe - Santa Fe Red

3 pound Pork shoulder coarse ground
1 teaspoon Salt
8 tablespoon Chili powder
1 teaspoon Cayenne flakes
One half teaspoon Ground Mexican oregano
3 tablespoon Ground cumin
1 12oz can. beer (not lite)
3 cup Stewed tomatos
1 cup Tomato paste
2 Med. onions coarsely choppe
1 cup Chicken broth
One half teaspoon Allspice

34 ea medium cloves of garlic minced Pour beer, chicken broth, stewed
tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set
aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Saute' the
meat with the onions and One half of the garlic. When the meat is fairly well
done, pour mixture in the bowl, into the pot and stir well. Add the rest of
the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as
it cooks. Bring to a medium boil for 58 minutes, then reduce heat to
Simmer for 1 1 One half hrs. stirring frequently. 5 minutes before taking off
of the heat add the remianing cumin & stir well. You may water by the 1/2
cup if necessary to make this less thick or masa harina (fine ground yellow
cornmeal) by the One fourth cup to thicken it. **NOTE**
Very good on hot dogs! ENJOY!!!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip