---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEXAS LAVA CHILI
  Categories: Chili, Meat, Main dish, Tex-mex, Texas
       Yield: 12 servings
  
       4 lb Sirloin boneless roast
       2 lb Venison boneless
       2 c  Lone Star beer
     1/2 c  Coca-Cola (not diet)
       4 ea Med. onions chopped coarse
       5 ea Garlic cloves minced
       2 c  Tomato sauce
       1 c  Sour mash whiskey
       1 c  Green Bell pepper chopped
       1 c  Red Bell pepper chopped
       6 ea Ancho peppers dried
            - & chopped
       6 ea Green Jalapenos peppers
            - seeded & diced
       2 ts Salt
       2 tb Tabasco sauce
   1 1/2 c  Tomato paste
       1 tb Cayenne flakes
       1 ts All Spice
       4 tb Cumin fresh ground
       2 tb Cilantro fresh chopped
       2 tb Peanut oil
  
   Cut meat into 1/4 cubes. Put peanut oil into a large,
   cast iron pot, heat on Med. High, add onions, garlic,
   meat cubes, and 1 T of cumin. Cook until meat is
   browned. Add tomato sauce, beer, whiskey, Coca-Cola,
   peppers, spices <hold out 1 T cumin>, and cook on Low
   Heat for 45 minutes, covered, stirring often. Uncover
   and cook for 20 minutes more. Stir in the remaining
   cumin and serve. Origin: Don Houston’s chili pot,
   circa 1993
  
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