Dead Man's Chili

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Coarse ground beef chuck
1/4 cup	59ml	Green &/or red bell pepper - (leaner the better)
6		Garlic minced
1 lb	454g / 16oz	Coarsely chopped & - boned beef
1/4 cup	15g / 0.5oz	Masa harina - (fine yellow, cornmeal}
3 cups	187g / 6.6oz	Stewed chopped tomatoes
1 1/2 cups	355ml	Tomato paste
4 tablespoons	60ml	Chili powder
6		Jalapeno peppers
1 1/2 teaspoons	7.5ml	Cayenne flakes
1 1/2 teaspoons	7.5ml	Salt
4 tablespoons	60ml	Ground cumin - (freshly ground
1 tablespoon	15ml	Blackstrap molasses
3 tablespoons	45ml	Onions coarsely chopped (medium)
12 oz	340g	Beer - (not lite)
1 teaspoon	5ml	Angostura bitters
2 oz	56g	Tequila
4 oz	113g	Sour mash whiskey
3		Bay leaves

Recipe Instructions

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbs of cumin together and pour over meat in a large pot.

Bring slowly to a boil and stir continuously 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 and cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour.

You may make this hotter by gashing the side of the Jalapeno peppers and 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 eggs as well. Serves 6-8 persons.

Source:
Chile Pepper Magazine, October 1990

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