Ingredients
- 6 garlic (cloves minced)
- 6 jalapeno peppers (whole)
- 3 bay leaves
- 3 onions coarsely (chopped)
- 2 tequila
- 1 angostura bitters
- 1,100 gr coarse beef chuck (ground)
- 475 gr stewed tomatos (chopped)
- 450 gr coarsely (chopped)
- 400 gr tomato paste
- 350 ml beer
- 110 ml sour mash whiskey
- 34 gr green
- 34 gr chili powder
- 32 gr masa harina
- 24 gr cumin (ground)
- 16 ml blackstrap molasses
- 4 gr salt
- 3 gr cayenne flakes
Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for
1.5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons.
