---------- Recipe via Meal-Master (tm) v8.02
       Title: SANTA FE RED
  Categories: Main dish, Meats, Tex-mex, Chili
       Yield: 6 servings
       3 lb Pork shoulder coarse ground
       1 ts Salt
       8 tb Chili powder
       1 ts Cayenne flakes
     1/2 ts Ground Mexican oregano
       3 tb Ground cumin
       1    12oz can. beer (not lite)
       3 c  Stewed tomatos
       1 c  Tomato paste
       2    Med. onions coarsely choppe
       1 c  Chicken broth
     1/2 ts Allspice
     3-4 ea  medium cloves of garlic minced Pour beer,
   chicken broth, stewed tomatos, and tomatos paste into
   a large mixing bowl. Mix throughly and set aside. Into
   a large cast iron pot melt 2 Tblspns bacon grease.
   Saute' the meat with the onions and 1/2 of the garlic.
   When the meat is fairly well done, pour mixture in the
   bowl, into the pot and stir well. Add the rest of the
   garlic, 2 Tblspns of cumin, the pepper flakes, salt, &
   the oregano as it cooks. Bring to a medium boil for
   5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2
   hrs. stirring frequently. 5 minutes before taking off
   of the heat add the remianing cumin & stir well. You
   may water by the 1/2 cup if necessary to make this
   less thick or masa harina (fine ground yellow
   cornmeal) by the 1/4 cup to thicken it. **NOTE**
         Very good on hot dogs! ENJOY!!!