Ambush Chili

3 lb Lean rough grnd chuck steak

1 lb Lean pork shoulder

3 Medium onions chopped

1 Green Bell pepper chopped

1 Red Bell pepper chopped

8 Fresh Jalapeno peppers

-(2 seeded & chopped) -balance gashed 2 tb Fresh ground cumin

1 ts All Spice

1 tb Blackstarp molasses

12 oz (1 can) beer(not Lite)

2 oz Sour mash whiskey

1 oz Vietnamese hot sauce or

- Tabasco sauce 5 Cloves garlic crushed

3 tb * masa harina (fine yellow

-corn meal) 1 tb Soy sauce

3 Bay leaves

2 c Stewed tomatos chopped

1 c Tomato sauce

1 c Tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add 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 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!" I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd
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