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Rosco's Red

Recipe from: Ross Cameron

    Ingredients:

      1/4 c vegetable oil
      4 lbs. trimmed beef brisket, cut into 1/4" dice
      1 lb. trimmed pork loin, 1/4" dice
      2 large onions, diced
      2 T minced garlic
      1/4 c. diced roasted green chilies
      1-3 minced fresh jalapeno
      1/4 c. chili powder
      1 T ground black pepper
      2 T cumin
      1 T dried oregano
      1 bay leaf
      2 T kosher salt
      2 T paprika
      2 T ground chipotle in adobe
      1/2 c masa de harina (or corn flour)
      1 1/2 qt canned diced tomato
      2 c beer (plus more as neccessary)
       

    Directions:

    Crack a beer and assemble ingredients and equipment: You will need a  large, heavy bottomed chili pot to cook in. Use a large wooden spoon or a small paddle to  stir with.
    Crack a beer and begin cooking: Brown the meats and seasoning with the onion, garlic and  oil. Add the masa de harina and cook briefly. Add the tomato and water and stir, scraping  the bottom of the pot thoroughly. Bring to a simmer and cook gently until the brisket is  tender, about one and a half hours. Adjust seasoning as you are stirring and tasting.
    Crack frosty ones as needed to keep cool and refreshed. Add to the pot if the chili  becomes too thick.

    Hope you like this recipe and technique. Any questions, contact me.
    Red bean and ricely yours,
    Ross Cameron

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