Title: Gates of Hell Chili
Categories: Beef
Yield: 12 Servings
| 4 | tb | Olive oil |
| 5 | lb | Boneless chuck (lean) |
| 2 | lb | Pork butt (lean) * |
| 2 | | Med. onions; coarsly chopped |
| 4 | | Cloves garlic** ; minced |
| | | Salt to taste |
| 1 | ts | Black pepper |
| 12 | oz | Beer (not lite) |
| 1 | qt | Tomato sauce |
| 4 | c | Stewed/chopped tomatoes |
| 1 | | Green bell pepper; chopped |
| 1 | ts | Allspice |
| 4 | tb | Fresh ground cumin |
| 2 1/2 | tb | Chili powder |
| 1 | oz | Soy sauce |
| 2 | oz | Whiskey |
| 1/4 | c | Dried chili peppers |
| 1 | tb | Tabasco sauce |
| 1/2 | c | Tomato paste |
| 1/3 | c | Masa harina |
*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional
garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a
heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil
with the onions, the garlic, salt & black pepper. In a large stock pot
bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes,
bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey.
Reduce heat to medium and cook for 10 minutes. Add the dried peppers,
Tabasco sauce, tomato paste, & salt as desired. At this point stir in the
masa harina slowly and cook a bit. Cover after stirring well and cook for 1
hour, stirring every 10 minutes. Add the remaining cumin & cook for 1
minute. Serve hot! This recipe makes enough for 12-20 people depending upon
their appetites. It is delicious served over white rice or just by itself.