Gates Of Hell Chili
Ingredients| 4 tbsp olive oil 5 lb boneless chuck (lean) 2 lb pork butt (lean) * 2 med. onions, coarsly chopped 4 cloves garlic**, minced 1 salt to taste 1 tsp black pepper 12 oz beer (not lite) 1 qt tomato sauce 4 cup stewed/chopped tomatoes 1 green bell pepper, chopped 1 tsp allspice 4 tbsp fresh ground cumin 2 1/2 tbsp chili powder 1 oz soy sauce 2 oz whiskey 1/4 cup dried chili peppers 1 tbsp tabasco sauce 1/2 cup tomato paste 1/3 cup masa harina |
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*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.
Servings:
12
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