Ingredients
1 tsp. ground rosemary
1 tbsp. oregano
1 tbsp. cilantro
2 tbsp. paprika
4 tbsp. ground cumin
1 to 3 tbsp. ground chili powder or chili tepin (crushed red pepper -- use discretion)
1 tsp. turmeric
6 cubes beef bullion
1 to 4 tbsp. mesquite honey
2 tbsp. masa harina
4 large onions (minced)
6 cloves garlic (minced)
1/2 cup bacon drippings
3 cans of beer
3 pounds lean beef (cubed)
3 pounds lean pork (cubed)
2 pounds ground beef
Directions
Saute onions in 1/4 cup of bacon drippings. Brown the cubed meat in the other 1/4 cup of bacon drippings. Add browned meat to sauteed onions. Add herbs and spices. Add beer. Add beef bullion (or 2 tbsp. salt). Simmer over low heat for two to three hours. Add masa harina (or corn meal) to thicken broth. Taste. If not hot enough, add more chili powder. If too hot, add honey (sweetness will cut the pepper's bite, alternatively, wine vinegar will accomplish the same thing).
Garnish with shredded cheese or crushed corn chips (or both) and serve with hot tortillas (or sourdough bread). Recipe serves 12 hungry hunters.
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