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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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 20
- 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.
Note
This chili tastes even better the next day after the flavors have had time to meld. Refrigerate leftovers in an airtight container for up to 4 days.
For a milder version, reduce the amount of cayenne pepper flakes or omit the Tabasco sauce.
You can substitute the beef brisket with chuck roast cut into small cubes if coarsely ground meat is not available.
If the chili becomes too thick during cooking, add a little water or broth to reach your desired consistency.
