| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Vietnamese | Meats, Maindish, Texmex, Chili | 8 | Servings |
INGREDIENTS
| 3 | lb | Lean rough ground chuck |
| 1 | lb | Lean pork shoulder |
| 3 | Medium onions chopped | |
| 1 | Green Bell pepper chopped | |
| 1 | Red Bell pepper chopped | |
| 3 | tb | Fresh ground cumin |
| 1 | ts | All Spice |
| 1 | tb | Blackstrap molasses |
| 12 | oz | (1 can) beer(not Lite) |
| 6 | (to 10) Jalapeno peppers, | |
| Whole | ||
| 6 | (to 8) fresh Jalapeno | |
| Peppers, 2 seeded & chopped, | ||
| Balance gashed | ||
| 4 | (to 6) cloves garlic, | |
| Crushed | ||
| 2 | oz | Sour mash whiskey |
| 1 | c | Tomato paste |
| 1 | oz | Vietnamese hot sauce or Ta |
| 3 | tb | Masa harina |
| 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 and cook until browned. Add all 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 2 Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili. Never use less than 2 but more if more "bite" is needed or desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF THE CHILI!" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip
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