Deadman's Chili 1

Course : Chili
Serves: 6
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2 1/2 pound Coarse ground beef chuck
1/4 Cup Green and/or red Bell pepper (leaner the better)
6 Cloves garlic minced
1 pound Coarsely chopped and boned beef
1/4 Cup Masa harina (fine yellow cornmeal}
3 Cup Stewed chopped tomatos
1 1/2 Cup Tomato paste
4 tablespoons Chili powder
6 medium Whole Jalapeno peppers
1 1/2 teaspoon Cayenne flakes
1 1/2 teaspoon Salt
4 tablespoons Ground cumin (freshly ground
1 tablespoons Blackstrap molasses
3 medium Onions coarsely chopped
12 ounces Beer (not lite)
1 teaspoon Angostura Bitters
2 ounces Tequila
4 ounces Sour mash whiskey
3 pieces Bay leaves

Preparation / Directions:

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1.5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well.

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