Don's Ambush Chili Recipe - Cooking Index
3 lbs | 1362g / 48oz | Lean rough ground chuck |
1 lb | 454g / 16oz | Lean pork shoulder |
3 lbs | 1362g / 48oz | Onions chopped (medium) |
1 | Green bell pepper chopped | |
1 | Red bell pepper chopped | |
3 tablespoons | 45ml | Fresh ground cumin |
1 teaspoon | 5ml | All spice |
1 tablespoon | 15ml | Blackstrap molasses |
12 oz | 340g | Beer - (not lite) (1 can) |
2 oz | 56g | Sour mash whiskey |
1 cup | 237ml | Tomato paste |
1 oz | 28g | Vietnamese hot sauce |
3 tablespoons | 45ml | Masa harina |
1 tablespoon | 15ml | Soy sauce |
3 | Bay leaves | |
2 cups | 125g / 4.4oz | Stewed tomatoes chopped |
1 cup | 237ml | Tomato sauce |
1 cup | 237ml | 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 Tbs 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 Tbs 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!
Source:
Chile Pepper Magazine, October 1990
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