Categories: Chili, Tex-mex, Meats, Ethnic 
      Yield: 20 servings 
  
      5 lb Beef brisket, coarse ground 
      5 lb Venison, fatless & coarse 
           -ground 
      2 lb Pork, lean & coarse ground 
      3 c  Tomato sauce 
      1 c  Tomato paste 
      3 ea Onions chopped coarsely 
      6 ea Garlic cloves minced 
      5 T  Cumin freshly ground 
      2 T  Salt 
      2 T  Tabasco sauce 
     24 oz Budweiser Beer 
      3 oz Tequila 
      4 ea Anchos chili peppers dried & 
           - minced 
      3 T  Cayenne pepper flakes 
      3 c  Stewed Tomatos chopped 
           - coarsely 
      8 ea Green Chili peppers chopped 
           - coarsely 
      1 T  All-Spice 
      5 T  Peanut or Corn oil 
      3 T  Honey 
      1 T  Cider vinegar 
  
  Put meat, onions, garlic, and peppers into a large cast iron pot after 
  first heating the oil. Sautee the meat and the veggies until the meat is 
  browned. Add the beer & tequila, bring to a boil. Add salt, pepper, 
  vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and the 
  Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the cumin, the 
  Tabasco sauce, tomato paste, and the honey. Simmer for 1 more hour then add 
  the remainig cumin. Turn heat up to Med. High and cook for 10 minutes, 
  stirring frequently. Serve hot or refrigerate and re-heat the next day.