Don's tex-mex ambush chili

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

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