Yield: 8 Servings
| Measure | 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 |
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!