Title: Saddlebag Chili*
Categories: Chili Entree Tex Meat
Yield: 8 Servings
| 4 | lb | Beef briskit (rough ground) |
| 3 | | Medium onions coarsely chopp |
| 5 | | Cloves of garlic minced |
| 6 | | Pieces of bacon |
| 1 | | 12 oz. beer |
| 2 | oz | Sour mash whiskey |
| 2 | tb | Lackstrap molasses |
| 1/2 | ts | Llspice |
| 1 | ts | Salt to taste |
| 4 | tb | Round cumin |
| 1/2 | c | Omato paste |
| 3 | c | Omato sauce |
| 1 | ts | Orcestershire sauce |
| 1 | | Green Bell pepper chopped |
| 1 | | Red Bell pepper chopped |
| 2 | tb | Ayenne flkes |
| 8 | | Fresh whole Jalapeno~ pepper |
| 2 | tb | Basco sauce |
| 1/4 | c | Asa harina (fine ground yell |
Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell
peppers in the bacon grease with 1/2 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, 3/4 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.