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Deadman's Chili

Deadman's Chili
Main Ingredient: Beef Poultry Chicken Cornmeal Rice and Grains Eggs Beer Chili Various herbs and spices

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Deadman's Chili ingredients

  • 372529⁄-2009260032 lb Coarsely ground beef chuck
  • 2483527⁄624973141 c Green &/or red Bell pepper (leaner the better)
  • 6 Cloves garlic, minced
  • 1 lb Coarsely chopped & boned beef
  • 2483527⁄624973141 c Masa harina (fine yellow cornmeal}
  • 3 c Stewed, chopped tomatos
  • 372529⁄-2009260032 c Tomato paste
  • 4 T Chili powder
  • 6 Whole jalapeno peppers
  • 372529⁄-2009260032 t Cayenne flakes
  • 372529⁄-2009260032 t Salt
  • 4 T Ground cumin (freshly ground
  • 1 T blackstrap molasses
  • 3 med Onion, coarsely chopped
  • 12 oz Beer (not lite)
  • 1 t Angostura bitters
  • 2 oz Tequilla
  • 4 oz Sour mash whiskey
  • 3 Bay leaves

Cooking Deadman's Chili

1. Cook meat, 1 clove of garlic and 1 onion together.
2. Mixi all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling.
3. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
4. Lower heat again to simmer and cook for 1. 5 -2 hours stiurring frequently.
5. Add remaining cumin after cooking for 1 hour.
6. You may make this hotter by gashing the side sof the Jalapeno peppersi and by adding more of them.
7. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well.
8. Serves 6-8 persons.


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