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
Lean rough grnd chuck steak
Lean pork shoulder
Medium onions chopped
Green Bell pepper chopped
Red Bell pepper chopped
Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
Fresh ground cumin
beer(1 can, not Lite)
Sour mash whiskey
Vietnamese hot sauce or Tabasco sauce
Cloves garlic crushed
* masa harina (fine yellow corn meal)
Stewed tomatos chopped
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned.
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.
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.
Cook for 15 minutes more and serve!
"CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"