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Ambush Chili
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    Ambush Chili

  • 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 Tbsp Fresh ground cumin
  • 1 t All Spice
  • 1 Tbsp 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 Tbsp * masa harina (fine yellow corn meal)
  • 1 Tbsp Soy sauce
  • 3 Bay leaves
  • 2 cup Stewed tomatoes chopped
  • 1 cup Tomato sauce
  • 1 cup Tomato paste
  • Saute' onions, garlic, and chopped peppers in 4 Tbsp 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 Tbsp of cumin and stir it in. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve!

    From: Karl E. Moser, karl-m@home.com
    Posted By: Karl E. Moser, Via: Rec.Food.Recipes
    Post Date: November 07, 1998

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