Deadman's chili*
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Coarse ground beef chuck leaner the better |
| 1 | pounds | Coarsely chopped & boned |
| Turkey | ||
| 3 | cups | Stewed chopped tomatos |
| 1½ | cup | Tomato paste |
| 4 | tablespoons | Chili powder |
| 6 | eaches | Whole Jalapeno peppers |
| 1½ | teaspoon | Cayenne flakes |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Blackstrap molasses |
| 3 | eaches | Med. onions chopped |
| ¼ | cup | Green &/or red Bell pepper |
| 2 | ounces | Tequila |
| 6 | eaches | Cloves of garlic minced |
| 12 | ounces | Beer (not Lite) |
| ¼ | cup | Masa harina |
| 1 | teaspoon | Angostura Bitters |
| 4 | ounces | Sour mash whiskey |
| 3 | eaches | Bay leaves |
| 4 | tablespoons | Ground cumin |
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 & 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 & cook for 1½ -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & 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 or fried eggs as well. Serves 6-8 persons. ORIGIN: Don Houston's Chili-Pot Circa 1983 Submitted By DON HOUSTON On 10-22-94