Don's Ambush Chili

Course : Chili
Serves: 8
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3 pound Lean rough ground chuck
1 pound Lean pork shoulder
3 Medium onions chopped
1 Medium Green Bell pepper chopped
1 Medium Red Bell pepper chopped
3 tablespoons Fresh ground cumin
1 teaspoon All Spice
1 tablespoons Blackstrap molasses
12 ounces beer(not Lite)
2 ounces Sour mash whiskey
1 Cup Tomato paste
1 ounces Tabasco
3 tablespoons Masa harina
1 tablespoons Soy sauce
3 pieces Bay leaves
2 Cup Stewed tomatos chopped
1 Cup Tomato sauce
1 Cup Tomato paste

Preparation / Directions:

6-10 ea Jalapeno peppers whole 6-8 ea fresh Jalapeno peppers(2 seeded and chopped) balance gashed 4-6 ea cloves garlic crushed Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add all 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 2 Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili. Never use less than 2 but more if more "bite" is needed or desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF THE CHILI

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