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Ambush Chili

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Chili Main dish Meat Texmex

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 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

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