Texas Lava Chili

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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