Category: Chili

2 lb (to 2-1/2 lbs) coarse ground

Beef chuck,leaner the better

1 lb Coarsely chopped & boned

Chicken(turkey will do too)

3 cup Stewed chopped tomatoes

1 1/2 cup Tomato paste

4 tbsp Chili powder

4 (to 6) whole Jalapeno

Peppers

1 1/2 tsp Cayenne flakes

1 1/2 tsp Salt

1 tbsp Blackstrap molasses

3 medium Onions chopped

1/4 cup Green &/or red Bell pepper

2 oz Tequila

4 (to 6) cloves garlic minced

12 oz Beer (not Lite)

1/4 cup Masa harina

1 tsp Angostura Bitters

4 oz Sour mash whiskey

3 Bay leaves

4 tbsp Ground cumin (freshly

Ground is best)

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well. Serves 6-8 persons.



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip