Don's Ambush Chili

---------- Recipe via Meal-Master (tm) v7.02

Title: DON'S AMBUSH CHILI*
Categories: Meats, Maindish, Texmex, Chili
Servings: 8

3 lb Lean rough ground chuck 2 oz Sour mash whiskey
1 lb Lean pork shoulder 1 c Tomato paste
3 Medium onions chopped 1 oz Vietnamese hot sauce or Ta
1 Green Bell pepper chopped 3 tb Masa harina
1 Red Bell pepper chopped 1 tb Soy sauce
3 tb Fresh ground cumin 3 Bay leaves
1 ts All Spice 2 c Stewed tomatos chopped
1 tb Blackstrap molasses 1 c Tomato sauce
12 oz (1 can) beer(not Lite) 1 c Tomato paste

6-10 ea Jalapeno peppers whole
6-8 ea fresh Jalapeno peppers(2 seeded & chopped) balance gashed 4-6 ea
cloves garlic crushed Saute' onions, garlic, and chopped peppers in 4
Tblspns of peanut oil or bacon grease. Add the meat and cook until browned.
Add all 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 2 Tblspn of cumin and stir it in.
At this point take the whole Jalapeno (fresh) and gash them with a sharp
knife in several places around the pod. Add them to the chili. Never use
less than 2 but more if more "bite" is needed or desired. Cook for 1 hour
on simmer then add the remaining cumin. Cook for 15 minutes more and serve!
"CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF
THE CHILI!"

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