Title: Deadman's Chili
Categories: Beef Chicken Chili
Yield: 6 Servings
| 2 | lb | To 2 1/2 lb coarse ground beef chuck (leaner the better) |
| 1 | lb | Coarsely chopped & boned chicken(turkey will do too) |
| 3 | c | Stewed chopped tomatos |
| 1 1/2 | c | Tomato paste |
| 4 | tb | Chili powder |
| 4 | | To 6 whole Jalapeno peppers |
| 1 1/2 | ts | Cayenne flakes |
| 1 1/2 | ts | Salt |
| 1 | tb | Blackstrap molasses |
| 3 | md | Onions chopped |
| 1/4 | c | Green &/or red Bell pepper |
| 2 | oz | Tequila |
| 4 | | To 6 cloves of garlic minced |
| 12 | oz | Beer (not Lite) |
| 1/4 | c | Masa Harina |
| 1 | ts | Angostura Bitters |
| 4 | oz | Sour mash whiskey |
| 3 | | Bay leaves |
| 4 | tb | Ground cumin (freshly ground is best) |
Cook meat, 1 clove of garlic and 1 onion together. Mix all other
ingredients except, 1 Tb of cumin, together and pour over meat in a large
pot. Bring slowly to a boil & stir continously until boiling. Cook at a
boil for 10 minutes and then lower heat to Medium Low for 15 minutes
stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours
stirring frequently. Add remaining cumin after cooking for 1 hour. You may
make this hotter by gashing the sides of the Jalapeno peppers & by adding
more of them. This recipe when served over rice with fresh, piping hot
cornbread is hard to beat! It is excellent when served over scrambled or
fried eggs as well. Serves 6-8 persons.