Saddlebag chili*
8 servings
Ingredients
| Quantity | 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 |
Directions
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.