Texas/Two Fingers Chili

      Yield: 6 Servings

      2 T  oil,vegetable

      3 lb beef,coarse grind

      2    garlic cloves

      5 T  red chile,mild,ground

      1 T  cumin

  1 1/2 t  cayenne pepper

      1 T  oregano,dried,pref. mexican

      1 T  salt

      2 c  tequila

      6 c  water

    1/2 c  corn flour(masa harina)

      2 T  chile caribe

      1 t  hot pepper sauce,liquid

1. Heat the oil in a large heavy pot over medium-high heat. Add the

meat to the pot. Break up any lumps with a fork and cook, stirring

occasionally, until the meat is evenly browned. 2. Stir in the

garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila,

water, and corn flour(masa harina). Bring to a boil, then lower the

heat and simmer, uncovered, for about 1 1/2 hours. 3. Taste and

adjust seasonings. If desired, add the crushed chile pepper and the