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Title: Ambush Chili*
Categories: Chili Tex Entree Meat
Yield: 8 Servings

3lbLean rough grnd chuck steak
1lbLean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
2tbFresh ground cumin
1tsAll Spice
1tbBlackstarp molasses
12oz(1 can) beer(not Lite)
2ozSour mash whiskey
1ozVietnamese hot sauce or Tabasco sauce
5 Cloves garlic crushed
3tb* masa harina (fine yellow corn meal)
1tbSoy sauce
3 Bay leaves
2cStewed tomatos chopped
1cTomato sauce
1cTomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add 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 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd

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