Recipe: Dons Ambush Chili

Title: Don's Ambush Chili*
Categories: Chili, Texmex, Maindish
Servings: 8

3 lb Lean rough ground
-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 T Fresh ground cumin
1 t All Spice
1 T Blackstrap 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 T * masa harina (fine yellow
-corn meal)
1 T Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste
-* Items are optional

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
not yet been entered in any cook- offs but will be a winner I am sure!

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