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Saddlebag Chili*

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      Title: SADDLEBAG CHILI*
 Categories: Chili, Main dish, Tex-mex, Meats
      Yield: 8 Servings
 
      4 lb Beef briskit (rough ground)
      3    Medium onions coarsely chopp
      5    Cloves of garlic minced
      6    Pieces of bacon
      1    12 oz. beer
      2 oz Sour mash whiskey
      2 tb Lackstrap molasses
    1/2 ts Llspice
      1 ts Salt to taste
      4 tb Round cumin
    1/2 c  Omato paste
      3 c  Omato sauce
      1 ts Orcestershire sauce
      1    Green Bell pepper chopped
      1    Red Bell pepper chopped
      2 tb Ayenne flkes
      8    Fresh whole Jalapeno~ pepper
      2 tb Basco sauce
    1/4 c  Asa harina (fine ground yell
 
  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 briskit. 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 Tblspn 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.
 
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