Saddlebag Chili

Recipe Ingredients

4 lbs	1816g / 64oz	Beef brisket - (rough ground)
3 lbs	1362g / 48oz	Onions coarsely chopped (medium)
5		Garlic minced
6		Bacon
1		Beer
2 oz	56g	Sour mash whiskey
2 tablespoons	30ml	Blackstrap molasses
1/2 teaspoon	2.5ml	Allspice
1 teaspoon	5ml	Salt to taste
4 tablespoons	60ml	Round cumin
1/2 cup	118ml	Tomato paste
3 cups	711ml	Tomato sauce
1 teaspoon	5ml	Worcestershire sauce
1		Green bell pepper chopped
1		Red bell pepper chopped
2 tablespoons	30ml	Cayenne flakes
8		Fresh whole jalapeno pepper
2 tablespoons	30ml	Tabasco sauce
1/4 cup	59ml	Masa harina - (fine ground yell

Recipe Instructions

Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the brisket. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions & peppers that you sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, & the Tabasco sauce.

When it begins to boil reduce heat to Medium and add all other ingredients except the 1 remaining Tbs of cumin. Cook on med. low to low heat for 1 hour, stirring frequently. Add the last of the cumin now and cook for another 10-15 minutes on medium high. Stir constantly during this last cooking period.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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