This hearty Latigo Chili is a robust, smoky dish that combines the rich flavor of coarsely ground beef brisket with lean venison. Slow-simmered with dried ancho peppers, fresh green chilies, and aromatic spices like cumin and allspice, it develops a deep, complex flavor profile. The addition of beer and tequila adds a subtle depth and brightness, while tomato paste and honey balance the heat from cayenne and Tabasco. Perfect for feeding a crowd, this chili is best served hot with crusty bread or cold beans, but it also tastes even better the next day after the flavors have melded. It’s a satisfying main course for cool evenings or potlucks where bold flavors are appreciated.
Latigo Chili
Description
This hearty Latigo Chili is a robust, smoky dish that combines the rich flavor of coarsely ground beef brisket with lean venison. Slow-simmered with dried ancho peppers, fresh green chilies, and aromatic spices like cumin and allspice, it develops a deep, complex flavor profile. The addition of beer and tequila adds a subtle depth and brightness, while tomato paste and honey balance the heat from cayenne and Tabasco. Perfect for feeding a crowd, this chili is best served hot with crusty bread or cold beans, but it also tastes even better the next day after the flavors have melded. ItâÂÂs a satisfying main course for cool evenings or potlucks where bold flavors are appreciated.Ingredients
Directions
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Heat the oil in a large cast iron pot or heavy-bottomed Dutch oven over medium-high heat.
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Add the beef brisket, venison, and pork to the pot.
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Add the chopped onions, minced garlic, and green chili peppers to the meat.
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Sauté the meat and vegetables, stirring frequently, until the meat is well-browned and the onions are softened.
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Pour in the beer and tequila, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
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Stir in the salt, 3 tablespoons of cumin, all-spice, chopped stewed tomatoes, tomato sauce, and cayenne pepper flakes.
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Reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
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Stir in the remaining 1 tablespoon of cumin, Tabasco sauce, tomato paste, and honey.
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Continue to simmer, uncovered, for another hour, stirring occasionally to prevent sticking.
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Add the minced dried ancho chili peppers to the pot.
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Increase the heat to medium-high and cook for 10 minutes, stirring frequently, to thicken the chili and meld the flavors.
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Taste and adjust seasoning with additional salt or vinegar if needed.
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Serve hot.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 2315.4kcal
- % Daily Value *
- Total Fat 102.7g158%
- Saturated Fat 39.7g199%
- Cholesterol 908.0mg303%
- Sodium 754.8mg32%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 317.8g636%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
