Deadman's Chili 2

Course : Chili
Serves: 6
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Preparation / Directions:

2-2 1/2 lbs coarse ground beef chuck (leaner the better) 1 lb. coarsely chopped and boned chicken(turkey will do too) 3 cups stewed chopped tomatos 1 1/2 cup tomato paste 4 Tblspns chili powder 4-6 whole Jalapeno peppers 1 1/2 tspns cayenne flakes 1 1/2 tspns salt 1 Tblspn Blackstrap molasses 3 med. onions chopped 1/4 cup Green and/or red Bell pepper 2 oz. tequila 4-6 cloves of garlic minced 12 oz. beer (not Lite) 1/4 cup masa harina 1 tspn Angostura Bitters 4 oz. sour mash whiskey 3 bay leaves 4 Tblspns ground cumin (freshly ground is best) 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 stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of 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 or fried eggs as well.

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