Venison Ranch-Hand Chili

http://fooddownunder.com/cgi-bin/recipe.cgi?r=271918

Ingredients :

1/2 cup Diced salt pork or lard 
1 cup Chopped onion 
3 lb Antelope or venison 
4 x Cloves (large) garlic, minced 
2 tbl Ground mild red chile 
1/4 cup Ground hot red chile 
2 tbl Caribe (crushed N. New Mexico hot red chile) 
1 tbl Cumin 
1 can (12-oz) beer 
1 cup Beef broth 
1/2 cup Burgundy (dry red wine) 
6 shot tequila 
    Fixin's & mixins (see instr.) 
6 x -(up to) 
12 x Warm flour tortillas, buttered 

Method : 
Melt fat in large, flat-bottomed pan. Cut meat in 1/2-inch cubes. Add onion, cook until limp; 
add meat, garlic, mild & hot red chile, caribe, cumin, beer & broth. Bring to boil, reduce heat 
to medium & simmer, uncovered. Stir frequently. Cook 3-4 hours until meat is very tender. 
Add water during cooking as necessary to prevent scorching. Taste & adjust seasonings, add 
salt. Stir in wine. Ladle into bowls; serve with shot of tequila on side. Place 'fixins & mixins' in 
separate bowls. Let guests douse chili with tequila, then top with fixin's of choice. Serve with 
warm buttered flour tortillas. 6 servings. FIXIN'S & MIXIN'S: Chopped onion, sliced jalapeno 
chiles, pequin quebrado, half-&-half mix of grated Monterey Jack & Cheddar cheeses, sour 
cream with fresh lime wedges.