Don's tex-mex ambush chili
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean rough ground chuck |
| 1 | pounds | Lean pork shoulder |
| 3 | mediums | Onions -- chopped |
| 1 | Green Bell pepper -- | |
| Chopped | ||
| 1 | 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 | 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 | Cloves Garlic -- minced | |
Directions
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