Yield: 8 servings
Measure | Ingredient |
---|---|
3 pounds | Lean rough ground chuck |
1 pounds | Lean pork shoulder |
3 mediums | Onions -- chopped |
1 \N | Green Bell pepper -- |
\N \N | Chopped |
1 \N | Red Bell pepper -- chopped |
3 tablespoons | Fresh ground cumin |
1 teaspoon | All Spice |
1 tablespoon | Blackstrap molasses |
1 can | 12 oz Beer (not Lite) |
2 ounces | Sour mash whiskey |
1 cup | Tomato paste |
1 ounce | Vietnamese hot sauce -- or Tabasco sauce |
3 tablespoons | Masa harina |
1 tablespoon | Soy sauce |
3 \N | Bay leaves |
2 cups | Stewed tomatoes -- chopped |
1 cup | Tomato sauce |
1 cup | Tomato paste |
5 tablespoons | Gebhardt's chili powder |
8 eaches | Jalapenos peppers whole |
4 eaches | Jalapenos peppers seeded -- minced |
5 \N | Cloves Garlic -- minced |
Saute' onions, garlic, and chopped peppers in 4 T of peanut oil or bacon grease. Add the meat and cook until browned.
Add all 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 2 Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili. Never use less than 2 but more if more "bite" is needed or desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF THE CHILI!" Recipe By : Don Houston
From: Marjorie Scofield Date: 10-19-95 (00:33) (160) Fido: Recipes