Don's Ambush Chili

Recipe Ingredients

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

Recipe Instructions

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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