Ambush chili #1 no 3537

Yield: 8 Servings

Measure Ingredient
3 pounds Lean Chuck Steak; Coarse Ground
2 pounds Lean Pork Shoulder; Cubed
3 mediums Onions; Chopped
1 \N Green Bell Pepper; Chopped
1 \N Red Bell Pepper; Chopped
2 \N Jalapeno Peppers; Chopped
4 tablespoons Peanut Oil
6 \N Jalapeno Peppers; Left Whole But Gashed
1 tablespoon Cumin; Ground
1 teaspoon Allspice; Ground
1 tablespoon Blackstrap Molasses
12 ounces Beer; (not lite)
2 ounces Sour Mash Whiskey
1 ounce Sri Racha Pepper Sauce
5 \N Cloves Garlic; Crushed
3 tablespoons Masa Harina
1 tablespoon Soy Sauce
1 tablespoon Cumin; Ground
3 \N Bay Leaves
2 cups Stewed Tomatoes; Chopped
1 cup Tomato Paste
1 cup Tomato Sauce

Saute the onions, garlic and the chopped peppers in the peanut oil. Add all the meat. Cook until browned. Add all the other ingredients but the cumin.

Increase heat. Bring to a boil, stirring constantly. Boil for 4 minutes, stirring steadily. Reduce heat to a fast simmer. Cook, stirring often, for 10 minutes. Stir in the first measure of cumin. Reduce heat to a moderate simmer. Cook for one hour, stirring occasionally. Stir in the second measure of cumin. Cook for 15 minutes. Serve hot.

Posted to recipelu-digest Volume 01 Number 394 by "Diane. Geary" <diane@...> on Dec 22, 1997

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