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