Ambush Chili

You can't request more than 20 challenges without solving them. Your previous challenges were flushed.

Main Ingredient: Meats Beer Chili Corn Various herbs and spices
Course: Various Main Dishes
Cuisine: Tex-Mex Various South American Chinese
Special food: Ethnic
Yield:

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!.