Ambush chili

Yield: 8 Servings

Measure Ingredient
3 pounds Lean rough grnd chuck steak
1 pounds Lean pork shoulder
3 \N Medium onions chopped
1 \N Green Bell pepper chopped
1 \N Red Bell pepper chopped
8 \N Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
2 tablespoons Fresh ground cumin
1 teaspoon All Spice
1 tablespoon Blackstarp molasses
12 ounces (1 can) beer(not Lite)
2 ounces Sour mash whiskey
1 ounce Vietnamese hot sauce or Tabasco sauce
5 \N Cloves garlic crushed
3 tablespoons * masa harina (fine yellow corn meal)
1 tablespoon Soy sauce
3 \N Bay leaves
2 cups Stewed tomatos chopped
1 cup Tomato sauce
1 cup Tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd

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