Ambush Chili

Ambush Chili
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Ambush Chili ingredients

  • 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 amp; chopped)
  • -balance gashed
  • 2 T Fresh ground cumin
  • 1 t Allspice
  • 1 T 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 T * masa harina (fine yellow corn meal)
  • 1 T soy sauce
  • 3 Bay leaves
  • 2 c Stewed Tomatos chopped
  • 1 c Tomato sauce
  • 1 c Tomato paste

Cooking Ambush Chili

1. Sautei' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease.
2. Add the meat amp; cook until browned.
3. Add other ingredients except the cumin.
4. Stiri constantly until it reaches a boil.
5. Boil for 3-5 minutes then lower heat and cook, stirring often.
6. 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.
7. 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.
8. 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!.

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