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Ambush Chili Recipe
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To make 8 servings of Ambush Chili you will need
Ingredients
| 3 | pounds | Lean Chuck Steak; Coarse Ground | | 2 | pounds | Lean Pork Shoulder; Cubed | | 3 | medium | Onions; Chopped | | 1 | | Green Bell Pepper; Chopped | | 1 | | Red Bell Pepper; Chopped | | 2 | | Jalapeno Peppers; Chopped | | 4 | tablespoons | Peanut Oil | | 6 | | Jalapeno Peppers; Left Whole But Gashed | | 1 | tablespoon | Cumin; Ground | | 1 | teaspoon | Allspice; Ground | | 1 | tablespoon | Blackstrap Molasses | | 12 | ounces | Beer; (not lite) | | 2 | ounces | Sour Mash Whiskey | | 1 | ounce | Sri Racha Pepper Sauce | | 5 | | Cloves Garlic; Crushed | | 3 | tablespoons | Masa Harina | | 1 | tablespoon | Soy Sauce | | 1 | tablespoon | Cumin; Ground | | 3 | | Bay Leaves | | 2 | cups | Stewed Tomatoes; Chopped | | 1 | cup | Tomato Paste | | 1 | cup | Tomato Sauce |
Instructions
Saute the onions, garlic and the chopped peppers in the peanut oil. Add all
the meat. Cook until browned. Add all the other ingredients but the cumin.
Increase heat. Bring to a boil, stirring constantly. Boil for 4 minutes,
stirring steadily. Reduce heat to a fast simmer. Cook, stirring often, for
10 minutes. Stir in the first measure of cumin. Reduce heat to a moderate
simmer. Cook for one hour, stirring occasionally. Stir in the second
measure of cumin. Cook for 15 minutes. Serve hot.
Enjoy your Ambush Chili
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Fri 16 May 2008
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