Recipe - Texas Lava Chili

4 pound Sirloin boneless roast
2 pound Venison boneless
2 cup Lone Star beer
One half cup CocaCola (not diet)
4 Med. onions chopped coarse
5 Garlic cloves minced
2 cup Tomato sauce
1 cup Sour mash whiskey
1 cup Green Bell pepper chopped
1 cup Red Bell pepper chopped
6 Ancho peppers dried
& chopped
6 Green Jalapenos peppers
seeded & minced
2 teaspoon Salt
2 tablespoon Tabasco sauce
1 One half cup Tomato paste
1 tablespoon Cayenne flakes
1 teaspoon All Spice
4 tablespoon Cumin fresh ground
2 tablespoon Cilantro fresh chopped
2 tablespoon 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, CocaCola, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini