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| Ambush Chili Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 8
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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 tablespoon fresh ground cumin
1 teaspoon all spice
1 tablespoon blackstarp molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 oz vietnamese hot sauce or tabasco sa; uce
5 cloves garlic crushed
3 tablespoon * masa harina (fine yellow corn mea; l)
1 tablespoon soy sauce
3 bay leaves
2 cup stewed tomatos chopped
1 cup tomato sauce
1 cup tomato paste
Cooking Directions:
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
entrees,meats,tex-mex,chili
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