Don's ambush chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean rough ground chuck steak |
| 2 | pounds | Lean pork shoulder |
| 3 | Medium onions chopped | |
| 1 | Green Bell pepper chopped | |
| 1 | Red Bell pepper chopped | |
| 8 | Fresh Jalepeno peppers (2 seeded & chopped) balance gashed | |
| 2 | tablespoons | Fresh ground cumin |
| 1 | teaspoon | All Spice |
| 1 | tablespoon | Blackstrap molasses |
| 12 | ounces | (1 can) beer(not Lite) |
| 2 | ounces | Sour mash whiskey |
| 1 | ounce | Vietnamese hot sauce or Tabasco sauce |
| 5 | Cloves garlic crushed | |
| 3 | tablespoons | * masa harina (fine yellow corn meal) |
| 1 | tablespoon | Soy sauce |
| 3 | Bay leaves | |
| 2 | cups | Stewed tomatoes chopped |
| 1 | cup | Tomato sauce |
| 1 | cup | Tomato paste * Items are optional |
Directions
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 remaining cumin. Cook for 15 minutes more and serve!