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Ambush Chili

Ingredients
 

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
2 tbsp fresh ground cumin
1 tsp all spice
1 tbsp blackstarp molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 oz vietnamese hot sauce or tabasco sa, uce
5 cloves garlic crushed
3 tbsp * masa harina (fine yellow corn mea, l)
1 tbsp soy sauce
3 bay leaves
2 cup stewed tomatos chopped
1 cup tomato sauce
1 cup tomato paste



 
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Preparation
 
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

 

 
Servings:
8


 

 

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