Saddlebag Chili

Course : Chili
Serves: 8
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4 pound Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves garlic minced
6 slices Pieces of bacon
12 ounces beer
2 ounces Sour mash whiskey
2 tablespoons Lackstrap molasses
1/2 teaspoon Allspice
1 teaspoon Salt to taste
4 tablespoons Ground cumin
1/2 Cup Tomato paste
3 Cup Omato sauce
1 teaspoon Worcestershire sauce
1 Medium Green Bell pepper chopped
1 Medium Red Bell pepper chopped
2 tablespoons Cayenne flkes
8 Medium Fresh whole Jalapeno pepper
2 tablespoons Tabasco sauce
1/4 Cup Masa harina

Preparation / Directions:

Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions and peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, and the Tabasco sauce. When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10-15 minutes on medium high. Stir constantly during this last cooking period.

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