North Texas Red Chili

      Yield: 50 Servings

      1 pt tequila

     10 md jalapeno peppers

     15 md ancho chili peppers

      3 md chipotle peppers

     10 md japanese peppers

     30    cloves garlic --,Minced

     30 lb stew meat --,Lean

      1 c  flour

      4 c  chili powder

      6 c  beef bouillon

      3 qt beer -- light

      4 T  coriander --,Ground

      6 T  cumin

      4 T  oregano

      1 T  sugar

      2 T  salt

      5 T  masa harina

Discard seeds and veins from dried peppers. Cover peppers with water

and boil for fifteen minutes, then cover pot and let sit.

Chop seeded and deveined jalapenos into small bits. Set aside.

Lightly saute garlic in bacon drippings (or cooking oil) over medium

heat. Do not brown. Transfer to kettle.

Brown meat a handful at a time in the pan used for the garlic. Turn

frequently with a spatula. Do not crowd, or meat will steam. Transfer

to kettle.

Sift flour and chili powder together. Combine with meat. Stir with a

large wooden spoon (or small boat paddle) until meat is lightly

coated.

Remove cooked chili peppers from liquid and mash into a paste. Save

liquid. Add all peppers (including the jalapenos) to kettle.

Add beef broth, chili cooking liquid, and two and a half quarts of

the beer to the kettle. Bring to a boil over medium heat. Stir

frequently to avoid sticking. Liquid should be at least two or three

inches above meat. Add more beer (or even water) if necessary.

Reduce heat to a strong simmer, then add other seasonings. Rub cumin

seeds, oregano, and coriander between your hands over the kettle.

Cook over low heat, partially covered, until meat just begins to fall

apart. This should take two and a half to three hours. Stir

frequently.

Cool the chili, refrigerate overnight, and skim the grease off the

top of the kettle the next morning. Leave it out of the refrigerator

for a couple of hours before starting to heat it up. Warm slowly

over a very low fire before serving. Stir a lot to make sure it