| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Chili, Tex-mex, Main dish, Meats |
8 |
Servings |
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 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 |
INSTRUCTIONS
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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