Gates Of Hell Chili

Recipe Ingredients

4 tablespoons	60ml	Olive oil
5 lbs	2270g / 80oz	Boneless chuck - (lean)
2 lbs	908g / 32oz	Pork butt - (lean) *
2 lbs	908g / 32oz	Onions - coarsely chopped (medium)
4		Garlic** - minced
		Salt to taste
1 teaspoon	5ml	Black pepper
12 oz	340g	Beer - (not lite)
1		Tomato sauce
4 cups	250g / 8.8oz	Stewed/chopped tomatoes
1		Green bell pepper - chopped
1 teaspoon	5ml	Allspice
4 tablespoons	60ml	Fresh ground cumin
2 1/2 tablespoons	37ml	Chili powder
1 oz	28g	Soy sauce
2 oz	56g	Whiskey
1/4 cup	59ml	Dried chili peppers
1 tablespoon	15ml	Tabasco sauce
1/2 cup	118ml	Tomato paste
1/3 cup	78ml	Masa harina

Recipe Instructions

*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper.

In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired.

At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin & cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.

Source:
Bill Wight

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.