 |
---------- Recipe via Meal-Master (tm) v8.02
Title: AMBUSH CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings
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
-----
|
