Rojo Lobo Chili

• 5 pounds beef brisket lean, ground or cubed
• 3 pounds pork shoulder lean, boneless, ground or cubed
• 2 tablespoons bacon drippings
• 5 each garlic cloves minced
• 2 tablespoons white pepper ground
• 3 tablespoons soy sauce, tamari
• 6 each jalapeno pepper whole
• 1 cup sweet bell peppers chopped
• 2 cups onions chopped
• 12 ounces beer
• 2 ounces tequila
• 2 tablespoons capers
• 3 cups tomato sauce
• 4 cups tomatoes stewed, chopped
• 1 cup tomato paste
• 5 tablespoons cumin ground, fresh
• 1 x salt
• 1 tablespoon honey
• 3 tablespoons masa harina
• 1 tablespoon allspice

1. Cook the meat in large cast iron pot in the baco grease with the onions, Bell peppers, garlic, capers, and 1 tablespoon of cumin.
2. Add the beer, tequila, 3 tablespoon of cumin, the other spices, and tomatos.
3. Cook on low heat for 30 minutes.
4. Add the remianing ingredients except the last bit of cumin.
5. Raise heat and bring to a boil.
6. Lower heat and simmer for 3 hours, stirring frequently.
7. Just prior to serving, add the remianing cumin and stir well.

beef brisket lean, pork shoulder lean, bacon, garlic, white pepper, soy sauce, jalapeno pepper, sweet bell peppers, onions, beer, tequila, capers, tomato sauce, tomatoes, tomato paste, cumin ground, salt, honey, masa harina, allspice

Taken from recipeland.com/recipe/v/rojo-lobo-chili-34175 (may not work)