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Deadman's Chili beef, chili, chicken 2 lb to 2 1/2 lb coarse ground beef chuc; k (leaner the better) 1 lb coarsely chopped & boned chicken(tu; rkey will do too) 3 cup stewed chopped tomatos 1 1/2 cup tomato paste 4 tablespoon chili powder 4 to 6 whole jalapeno peppers 1 1/2 teaspoon cayenne flakes 1 1/2 teaspoon salt 1 tablespoon blackstrap molasses 3 medium 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 teaspoon angostura bitters 4 oz sour mash whiskey 3 bay leaves 4 tablespoon ground cumin (freshly ground is bes; t) Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tb of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. 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. Serves 6-8 persons. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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