Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lean rough ground 2 oz Sour mash whiskey
-chuck steak 1 oz Vietnamese hot sauce
1 lb Lean pork shoulder -or Tabasco sauce
3 Medium onions chopped 5 Cloves garlic crushed
1 Green Bell pepper chopped 3 T * masa harina (fine yellow
1 Red Bell pepper chopped -corn meal)
8 Fresh Jalapeno peppers 1 T Soy sauce
-(2 seeded and chopped) 3 Bay leaves
-balance gashed 2 c Stewed tomatos chopped
2 T Fresh ground cumin 1 c Tomato sauce
1 t All Spice 1 c Tomato paste
1 T Blackstrap molasses -* Items are optional
12 oz (1 can) beer(not Lite)

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil
or bacon grease. Add the meat and cook until browned. Add other
ingredients except the cumin. Stir constantly until it reaches a
boil. Boil for 3-5 minutes then lower heat and cook, stirring often.
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. 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. The new
recipe is called Ambush-2 Chili and has not yet been entered in any
cook- offs but will be a winner I am sure! "CHILI RULE #1: NEVER USE
BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

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