Saddlebag chili

Yield: 8 Servings

Measure Ingredient
4 pounds Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 ounces Sour mash whiskey
2 tablespoons Lackstrap molasses
½ teaspoon Llspice
1 teaspoon Salt to taste
4 tablespoons Round cumin
½ cup Omato paste
3 cups Omato sauce
1 teaspoon Orcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tablespoons Ayenne flkes
8 Fresh whole Jalapeno~ pepper
2 tablespoons Basco sauce
¼ cup Asa harina (fine ground yell

Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with ½ of the minced garlic. Fry up the briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions & peppers that you sauteed tomato sauce, Jalapenos, ¾ of the cumin, the Worcestershire sauce, Cayenne flakes, & the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10-15 minutes on medium high.

Stir constantly during this last cooking period.

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