Ambush Chili

Title:
Ambush Chili

Yield:
8 Servings

Categories:
Chili,
Tex-mex,
Main
Dishes,
Meats




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






 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