Latigo Chili

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.

Cooking Method: Boiling, Stewing

Cuisine: Tex-Mex

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 2315.4

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

Beef brisket, coarsely ground
Venison, fatless & coarse
Pork, lean & coarse ground
Tomato sauce
Tomato paste
Onions, chopped coarsely
Garlic, minced
Cumin, freshly ground
Salt
Tabasco sauce
Budweiser Beer
Tequila
Ancho chili peppers, dried & minced
Cayenne pepper flakes
Stewed Tomatoes, chopped coarsely
Green Chili peppers, chopped coarsely
All-Spice
Peanut or Corn oil
Honey
Cider vinegar

Directions

1
Heat the oil in a large cast iron pot or heavy-bottomed Dutch oven over medium-high heat.
2
Add the beef brisket, venison, and pork to the pot.
3
Add the chopped onions, minced garlic, and green chili peppers to the meat.
4
Sauté the meat and vegetables, stirring frequently, until the meat is well-browned and the onions are softened.
5
Pour in the beer and tequila, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
6
Stir in the salt, 3 tablespoons of cumin, all-spice, chopped stewed tomatoes, tomato sauce, and cayenne pepper flakes.
7
Reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
8
Stir in the remaining 1 tablespoon of cumin, Tabasco sauce, tomato paste, and honey.
9
Continue to simmer, uncovered, for another hour, stirring occasionally to prevent sticking.
10
Add the minced dried ancho chili peppers to the pot.
11
Increase the heat to medium-high and cook for 10 minutes, stirring frequently, to thicken the chili and meld the flavors.
12
Taste and adjust seasoning with additional salt or vinegar if needed.
13
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.

Read it online: https://www.chefs-mate.com/recipe/latigo-chili/