Title: Wild Mustang Chili*
Categories: Chili Tex Entree Meat
Yield: 8 Servings
| 3 1/2 | lb | Rough ground chuck beef |
| 3 | | Medium onions chopped |
| 4 | | Cloves of garlic minced |
| 3 | oz | Whiskey |
| 2 | oz | Rum |
| 1 | tb | Oney |
| 1 | ts | Estle's cocoa powder |
| 4 | tb | Round cumin |
| 1/2 | ts | Round cloves |
| 1/2 | ts | Round sage |
| 1 | ts | Alt to taste |
| 1 | | Juice of 1 lemon |
| 1 | | Fresh Jalapeno~ seeded and c |
| 4 | | Jalapeno~ peppers whole |
| 1 | ts | Lack pepper |
| 1 1/2 | c | Tewed, sliced tomatos |
| 2 | c | Omato sauce |
| 1/2 | c | Omato paste |
| 1/2 | c | Hopped green Bell peppers |
Saute the meat, onions and Bell peppers together. Add this to the large
cooking pot into which you have combined all the other ingredients. Bring
to a boil for 2-3 minutes, reduce heat, and cook for 40 minutes. Be sure to
stir frequently. Salt to taste. Raise heat to high and bring to a boil for
2 minutes.