Gates of hell chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 5 | pounds | Boneless chuck (lean) |
| 2 | pounds | Pork butt (lean) * |
| 2 | Med. onions; coarsly chopped | |
| 4 | Cloves garlic** ; minced | |
| Salt to taste | ||
| 1 | teaspoon | Black pepper |
| 12 | ounces | Beer (not lite) |
| 1 | quart | Tomato sauce |
| 4 | cups | Stewed/chopped tomatoes |
| 1 | Green bell pepper; chopped | |
| 1 | teaspoon | Allspice |
| 4 | tablespoons | Fresh ground cumin |
| 2½ | tablespoon | Chili powder |
| 1 | ounce | Soy sauce |
| 2 | ounces | Whiskey |
| ¼ | cup | Dried chili peppers |
| 1 | tablespoon | Tabasco sauce |
| ½ | cup | Tomato paste |
| ⅓ | cup | Masa harina |
Directions
*Note: The original recipe called for 2 to 2-½ lbs of pork.
** Additional garlic may be used also; originally: 4 to 6 cloves.
Heat the olive oil in a heavy skillet. Cube the meats into ¼ inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired.
At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes.
Add the remaining cumin & cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.