Title: Don's Tex-Mex Ambush Chili
Categories: Chili Ethnic
Yield: 8 Servings
| 3 | lb | Lean rough ground chuck |
| 1 | lb | Lean pork shoulder |
| 3 | md | Onions; chopped |
| 1 | | Green bell pepper; chopped |
| 1 | | Red bell pepper; chopped |
| 3 | tb | Fresh ground cumin |
| 1 | ts | All spice |
| 1 | tb | Blackstrap molasses |
| 1 | | 12 oz can beer (not lite) |
| 2 | oz | Sour mash whiskey |
| 1 | c | Tomato paste |
| 1 | oz | Vietnamese hot sauce; or tab |
| 3 | tb | Masa harina |
| 1 | tb | Soy sauce |
| 3 | | Bay leaves |
| 2 | c | Stewed tomatoes; chopped |
| 1 | c | Tomato sauce |
| 1 | c | Tomato paste |
| 5 | tb | Gebhardt's chili powder |
| 8 | | Jalapenos peppers whole |
| 4 | | Jalapenos peppers seeded; mi |
| 5 | cl | Garlic; minced |
Saute' onions, garlic, and chopped peppers in 4 T of peanut oil or bacon
grease. Add the meat and cook until browned.Add all other ingredients excep
the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes t
lower heat and cook, stirring often. After cooking for 10 minutes add 2
Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fre
and gash them with a sharp knife in several places around the pod. Add the
to the chili. Never use less than 2 but more if more "bite" is needed or
desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for
minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE
SIDE DISH, NOT PART OF THE CHILI!"