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| Home -> [Beef, Chicken, Chili, Herbs & Spices, Poultry] -> [Deadman's chili Recipe] |
Deadman's chili
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| Artist: |
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Yield: |
6 |
| Categories: |
Beef, Chicken, Chili, Herbs & Spices, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| lbs | To 2 ?lb coarse ground | | | -beef chuck (leaner the | | | -better) | | 1
| lbs | Coarsely chopped & boned | | | -chicken(turkey will do too) | | 3
| cup | Stewed chopped tomatos | | 1 1/2
| cup | Tomato paste | | 4
| tbsp | Chili powder | | 4
| | To 6 whole Jalapeno peppers | | 1 1/2
| tsp | Cayenne flakes | | 1 1/2
| tsp | Salt | | 1
| tbsp | Blackstrap molasses | | 3
| med | Onions chopped | | 1/4
| cup | Green &/or red Bell pepper | | 2
| oz | Tequila | | 4
| | To 6 cloves of garlic minced | | 12
| oz | Beer (not Lite) | | 1/4
| cup | Masa Harina | | 1
| tsp | Angostura Bitters | | 4
| oz | Sour mash whiskey | | 3
| | Bay leaves | | 4
| tbsp | Ground cumin (freshly ground | | | -is best) |
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Procedures:
| 1 | Cook meat, 1 clove of garlic and 1 onion together. | | 2 | Mix all other ingredients except, 1 tb of cumin, together and pour over meat in a large pot. | | 3 | Bring slowly to a boil & stir continously until boiling. | | 4 | Cook at a boil for 10 minutes and then lower heat to medium low for 15 minutes stirring several times. | | 5 | Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. | | 6 | Add remaining cumin after cooking for 1 hour. | | 7 | You may make this hotter by gashing the sides of the jalapeno peppers & by adding more of them. | | 8 | 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. | | 9 | Serves 6-8 persons. |
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