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Ambush chili
Artist: _ Yield: 8
Categories: Asian, Chili, Chinese, Entrees, Ethnic, Herbs & Spices, Meats, Mexican, North American, South American Rating: no rating.
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Ingredients:
3 lbsLean rough grnd chuck steak
1 lbsLean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
-(2 seeded & chopped)
-balance gashed
2 tbspFresh ground cumin
1 tspAll Spice
1 tbspBlackstarp molasses
12 oz(1 can) beer(not Lite)
2 ozSour mash whiskey
1 ozVietnamese hot sauce or
- Tabasco sauce
5 Cloves garlic crushed
3 tbsp* masa harina (fine yellow
-corn meal)
1 tbspSoy sauce
3 Bay leaves
2 cupStewed tomatos chopped
1 cupTomato sauce
1 cupTomato paste
Procedures:
1Saute" onions, garlic, and chopped peppers in 4 tblspns of peanut oil or bacon grease.
2Add the meat & cook until browned.
3Add other ingredients except the cumin.
4Stir constantly until it reaches a boil.
5Boil for 3-5 minutes then lower heat and cook, stirring often.
6After cooking for 10 minutes add 1 tblspn of cumin and stir it in. cook for 1 hour on simmer then add the remnaining cumin.
7Cook for 15 minutes more and serve! this the recipe for my own ambush chili, that has won in many cook-offs, and is retired from competition.
8The new recipe is called ambush-2 chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st"s! "chili rule #1: never use beans in chili! they are a side dish, not part of chili!" i believe this is from dandy don huston, down floriday way...
9Re
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