Yield: 8 servings
|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