Ambush Chili

Course : Chili
Serves: 8
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3 pound Lean rough grnd chuck steak
1 pound Lean pork shoulder
3 medium onions chopped
1 medium Green Bell pepper chopped
1 medium Red Bell pepper chopped
8 medium Fresh Jalapeno peppers -(2 seeded and chopped)
2 tablespoons Fresh ground cumin
1 teaspoon All Spice
1 tablespoons Blackstarp molasses
12 ounces beer(not Lite)
2 ounces Sour mash whiskey
1 ounces Vietnamese hot sauce or Tabasco sauce
5 Cloves garlic crushed
3 tablespoons masa harina (fine yellow corn meal)
1 tablespoons Soy sauce
3 large Bay leaves
2 Cup Stewed tomatos chopped
1 Cup Tomato sauce
1 Cup Tomato paste

Preparation / Directions:

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and 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 CHI

1 Kitchen's say:
  (5 3/4 Stars!)
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