Ingredients
- 8 jalapeno peppers (fresh)
- 5 garlic (cloves crushed)
- 3 onions (chopped)
- 3 bay leaves
- 2 seeded
- 1 green bell pepper (chopped)
- 1 bell pepper (red chopped)
- 1,400 gr rough grnd chuck steak (lean)
- 300 gr stewed tomatos (chopped)
- 270 gr tomato paste
- 260 gr pork shoulder (lean)
- 240 ml tomato sauce
- 55 ml sour mash whiskey
- 30 gr masa harina
- 28 ml vietnamese sauce (hot)
- 16 ml blackstarp molasses
- 16 ml soy sauce
- 12 gr cumin (fresh ground)
- 2 gr all spice
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 dozen cookoffs 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 ----