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Saddlebag chili
Artist: _ Yield: 8
Categories: Chili, Entrees, Herbs & Spices, Meats, Mexican, North American, South American Rating: no rating.
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Ingredients:
4 lbsBeef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 ozSour mash whiskey
2 tbspLackstrap molasses
1/2 tspLlspice
1 tspSalt to taste
4 tbspRound cumin
1/2 cupOmato paste
3 cupOmato sauce
1 tspOrcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tbspAyenne flkes
8 Fresh whole Jalapeno~ pepper
2 tbspBasco sauce
1/4 cupAsa harina (fine ground yell
Procedures:
1Fry bacon.
2Reserve the grease.
3Eat the bacon! saute the onions and bell peppers in the bacon grease with ?of the minced garlic.
4Fry up the briskit.
5Pour the beer and the whiskey into the large pot and turn heat to medium high.
6Dump in the onions & peppers that you sauteed tomato sauce, jalapenos, ?of the cumin, the worcestershire sauce, cayenne flakes, & the tabasco sauce.
7When it begins to boil reduce heat to medium and add all other ingredients except the 1 remaining tblspn of cumin.
8Cook on med. low to low heat for 1 hour, stirring frequently.
9Add the last of the cumin now and cook for another 10-15 minutes on medium high.
10Stir constantly during this last cooking period.
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