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Title: Ambush Chili*
Categories: Chili Tex Entree Meat
Yield: 8 Servings
| 3 | lb | Lean rough grnd 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 | Blackstarp 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 |
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 been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"
I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd
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