Title: Don's Ambush Chili*
Categories: Chili Mexican Bean
Yield: 8 Servings
| 3 | lb | Lean rough ground chuck steak |
| 1 | lb | Lean pork shoulder |
| 3 | | Medium onions chopped |
| 1 | | Green Bell pepper chopped |
| 1 | | Red Bell pepper chopped |
| 8 | | Fresh Jalapeno peppers (2 seeded & chopped) balance gashed |
| 2 | tb | Fresh ground cumin |
| 1 | ts | All Spice |
| 1 | tb | Blackstrap molasses |
| 12 | oz | (1 can) beer(not Lite) |
| 2 | oz | Sour mash whiskey |
| 1 | oz | Vietnamese hot sauce or Tabasco sauce |
| 5 | | Cloves garlic crushed |
| 3 | tb | * masa harina (fine yellow corn meal) |
| 1 | tb | Soy sauce |
| 3 | | Bay leaves |
| 2 | c | Stewed tomatos chopped |
| 1 | c | Tomato sauce |
| 1 | c | Tomato paste * Items are optional |
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or
bacon grease. Add the meat & cook until browned. Add other ingredients
except the cumin. Stir constantly until it reaches a boil. Boil for 3-5
minutes then lower heat and cook, stirring often. After cooking for 10
minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer
then add the remnaining cumin. Cook for 15 minutes more and serve! This the
recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is
retired from competition. The new recipe is called Ambush-2 Chili and has
not yet been entered in any cook- offs but will be a winner I am sure!
"CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF
CHILI!"