Title: Hot Rod Lincoln Chili
Categories: Chili
Yield: 1 Servings

1 3/4	lb	Chili Grind Meat
3	sl	Bacon
1	tb	Cumin seed, roasted and ground
1	tb	New mexican chili powder, plain
1	tb	Ancho chili powder, plain
1	tb	California chili powder, plain
1	ts	Mexican oregano, crushed
1/4	ts	Thyme
1/4	ts	Allspice
1/4	ts	Dried cilantro
1	lg	Onion (chopped fine)
2		Stalks celery (chopped fine)
1	cn	El Paso green chiles (mild)
3		Jalapeno chilies, seeded chopped fine
1		Habanero chili, seeded chopped fine
1	lg	Clove garlic
2		15 oz cn stewed tomatoes (pureed in a blender)
1		12 oz can beer
1	ts	Beef base
3	ts	Paprika, sweet
1	ts	Coriander powder
1/4	ts	Cayenne pepper
1		Shot Jim Beam Bourbon whisky
2	tb	Olive oil Masa Harisa (Corn Flour for Thickening)

Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot.

Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: Sat, 02-2

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