Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lean rough ground chuck -Tabasco sauce
1 lb Lean pork shoulder 3 tb Masa harina
3 md Onions -- chopped 1 tb Soy sauce
1 Green Bell pepper -- 3 Bay leaves
Chopped 2 c Stewed tomatoes -- chopped
1 Red Bell pepper -- chopped 1 c Tomato sauce
3 tb Fresh ground cumin 1 c Tomato paste
1 ts All Spice 5 tb Gebhardt's chili powder
1 tb Blackstrap molasses 8 ea Jalapenos peppers whole
1 cn 12 oz Beer (not Lite) 4 ea Jalapenos peppers seeded --
2 oz Sour mash whiskey -minced
1 c Tomato paste 5 Cloves Garlic -- minced
1 oz Vietnamese hot sauce -- or

Saute' onions, garlic, and chopped peppers in 4 T of peanut oil or
bacon grease. Add the meat and cook until browned.
Add all 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 2 Tblspn of cumin
and stir it in. At this point take the whole Jalapeno (fresh) and
gash them with a sharp knife in several places around the pod. Add
them to the chili. Never use less than 2 but more if more "bite" is
needed or desired. Cook for 1 hour on simmer then add the remaining
cumin. Cook for 15 minutes more and serve! "CHILI RULE #1: NEVER USE
BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF THE CHILI!"

Recipe By : Don Houston

From: Marjorie Scofield Date: 10-19-95 (00:33)
(160) Fido: Recipes

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