Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Coarse ground beef chuck 3 ea Med. onions chopped
-leaner the better 1/4 c Green /or red Bell pepper
1 lb Coarsely chopped boned 2 oz Tequila
Turkey 6 ea Cloves of garlic minced
3 c Stewed chopped tomatos 12 oz Beer (not Lite)
1 1/2 c Tomato paste 1/4 c Masa harina
4 T Chili powder 1 t Angostura Bitters
6 ea Whole Jalapeno peppers 4 oz Sour mash whiskey
1 1/2 t Cayenne flakes 3 ea Bay leaves
1 1/2 t Salt 4 T Ground cumin
1 T Blackstrap molasses

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. ORIGIN: Don Houston's Chili-Pot Circa 1983
Submitted By DON HOUSTON On 10-22-94

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