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Ambush Chili*

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      Title: AMBUSH CHILI*
 Categories: Chili, Tex-mex, Main dish, Meats
      Yield: 8 Servings
 
      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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