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Texas/Two Fingers Chili



Yield: 6 Servings

2 T oil,vegetable
3 lb beef,coarse grind
2 garlic cloves
5 T red chile,mild,ground
1 T cumin
1 1/2 t cayenne pepper
1 T oregano,dried,pref. mexican
1 T salt
2 c tequila
6 c water
1/2 c corn flour(masa harina)
2 T chile caribe
1 t hot pepper sauce,liquid


1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 2. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila,
water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. 3. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.













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