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Ambush ChiliRecipe : Ambush Chili
Procedure :
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 ----- |
