Gates Of Hell Chili

Gates Of Hell Chili
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Gates Of Hell Chili ingredients

  • 4 T olive oil
  • 5 lb Boneless chuck (lean)
  • 2 lb pork butt (lean) *
  • 2 Onion, coarsely chopped
  • 4 Cloves garlic, minced
  • Salt to taste
  • 1 t Black pepper
  • 12 oz Beer (not lite)
  • 1 qt Tomato sauce
  • 4 c Stewed, chopped tomatos
  • 1 Green bell pepper, chopped
  • 1 t Allspice
  • 4 T Fresh ground cumin
  • 2 1⁄2 T Chili powder
  • 1 oz soy sauce
  • 2 oz Whiskey
  • 1⁄4 c Dried chili peppers
  • 1 T Tabasco sauce
  • 1⁄2 c Tomato paste
  • 1⁄3 c Masa harina

Cooking Gates Of Hell Chili

1. *Note: The original recipe called for 2 to 2-1/2 lbs of pork.
2. ** Additional garlic may be used also; originally: 4 to 6 cloves.
3. Heat the olive oil in a heavy skillet.
4. Cubei the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper.
5. In a large stock pot bring the beer to a boil.
6. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey.
7. Reducei heat to medium and cook for 10 minutes.
8. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired.
9. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes.
10. Add the remaining cumin & cook for 1 minute.
11. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites.
12. It is delicious served over white rice or just by itself.

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