Hot chili

Yield: 8 servings

Measure Ingredient
3 mediums Red or White Onions; chopped
5 \N Cloves Garlic; minced
1 \N Green Bell Pepper; deseeded and chopped
1 \N Red Bell Pepper; deseeded and chopped
8 \N Fresh Jalapeno Peppers; carefully seeded and chopped
¼ cup Olive Oil
3 pounds Lean Ground Beef
1 pounds Lean Ground Pork
2 cups Stewed Tomatoes; chopped
8 ounces Tomato Sauce
8 ounces Tomato Paste
1 teaspoon Allspice
1 tablespoon Molasses
12 ounces Beer
2 ounces Whiskey
1 ounce Tabasco Sauce
3 tablespoons Fine Corn Meal
1 tablespoon Soy Sauce
3 \N Bay leaves
2 tablespoons Ground Cumin; divided

In a soup pot over medium-high heat, sauté the onions, garlic, and chopped peppers in olive oil until soft, about 8 or 10 minutes.

Add the ground beef and pork to the skillet and cook until browned. Do not drain.

Reduce the heat to medium and add the stewed tomatoes, tomato sauce, and tomato paste. Stir to blend with the meats and vegetables.

Add allspice, molasses, beer, whiskey, tobasco sauce, corn meal, soy sauce, and bay leaves to the pot and stir to blend again. After the mixture reaches a boil, reduce the heat to simmer and add one tablespoon of cumin.

Continue to cook and stir occasionally for another hour. Fifteen minutes before serving, add the second tablespoon of cumin.

Serve warm with plenty of water. Beans or sour cream make a great garnish.

Kitchen Staff Tip: Always take extra precautions when you are slicing and dicing fresh Jalapeno Peppers. The invisible oil of the pepper can sear delicate skin, so to avoid disaster, be sure to wear gloves and thoroughly clean any surface the pepper touches.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 8, 1999, converted by MM_Buster v2.0l.

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