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Ambush Chili* main dish, meats, chili, pork, tex-mex 3 lb lean rough grnd chuck steak 1 lb lean 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 tablespoon fresh ground cumin 1 teaspoon all spice 1 tablespoon blackstarp molasses 12 oz (1 can) beer(not lite) 2 oz sour mash whiskey 1 oz vietnamese hot sauce or tabasco sa; uce 5 cloves garlic crushed 3 tablespoon * masa harina (fine yellow corn mea; l) 1 tablespoon soy sauce 3 bay leaves 2 cup stewed tomatos chopped 1 cup tomato sauce 1 cup tomato paste 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! This 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! "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... Reposted by Bud Cloyd Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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