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| Recipe Categories: |
Chili Recipes
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Meat Dishes
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| Average Rating: |
(33 votes)
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| Yield: |
8 servings
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This is the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The 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
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Ingredients |
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3 lb |
Lean rough grnd chuck steak |
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1 lb |
Lean pork shoulder |
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3 |
Medium onions chopped |
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1 |
Green Bell pepper chopped |
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1 |
Red Bell pepper chopped |
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8 |
Fresh Jalapeno peppers (2 seeded & chopped) balance gashed |
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2 tb |
Fresh ground cumin |
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1 ts |
All Spice |
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1 tb |
Blackstarp molasses |
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12 oz |
beer(1 can, not Lite) |
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2 oz |
Sour mash whiskey |
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1 oz |
Vietnamese hot sauce or Tabasco sauce |
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5 |
Cloves garlic crushed |
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3 tb |
* masa harina (fine yellow corn meal) |
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1 tb |
Soy sauce |
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3 |
Bay leaves |
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2 c |
Stewed tomatos chopped |
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1 c |
Tomato sauce |
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1 c |
Tomato paste |
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Instructions |
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1.
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Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned.
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2.
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Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often.
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3.
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After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin.
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4.
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Cook for 15 minutes more and serve!
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"CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"
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