Deadman's chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Coarse ground beef chuck |
| ¼ | cup | Green &/or red Bell pepper (leaner the better) |
| 6 | Cloves garlic minced | |
| 1 | pounds | Coarsely chopped & boned beef |
| ¼ | cup | Masa harina (fine yellow cornmeal} |
| 3 | cups | Stewed chopped tomatos |
| 1½ | cup | Tomato paste |
| 4 | tablespoons | Chili powder |
| 6 | Whole Jalapeno peppers | |
| 1½ | teaspoon | Cayenne flakes |
| 1½ | teaspoon | Salt |
| 4 | tablespoons | Ground cumin (freshly ground |
| 1 | tablespoon | Blackstrap molasses |
| 3 | mediums | Onions coarsely chopped |
| 12 | ounces | Beer (not lite) |
| 1 | teaspoon | Angostura Bitters |
| 2 | ounces | Tequila |
| 4 | ounces | Sour mash whiskey |
| 3 | Bay leaves | |
Directions
Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling.
Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1½ -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons.