Title: Ambush Chili #1 No 3537
Categories: Chili
Yield: 8 Servings

3 lb Lean Chuck Steak; Coarse
-Ground
2 lb Lean Pork Shoulder; Cubed
3 md Onions; Chopped
1 Green Bell Pepper; Chopped
1 Red Bell Pepper; Chopped
2 Jalapeno Peppers; Chopped
4 tb Peanut Oil
6 Jalapeno Peppers; Left Whole
-But Gashed
1 tb Cumin; Ground
1 ts Allspice; Ground
1 tb Blackstrap Molasses
12 oz Beer; (not lite)
2 oz Sour Mash Whiskey
1 oz Sri Racha Pepper Sauce
5 Cloves Garlic; Crushed
3 tb Masa Harina
1 tb Soy Sauce
1 tb Cumin; Ground
3 Bay Leaves
2 c Stewed Tomatoes; Chopped
1 c Tomato Paste
1 c Tomato Sauce

Saute the onions, garlic and the chopped peppers in the peanut oil. Add all
the meat. Cook until browned. Add all the other ingredients but the cumin.
Increase heat. Bring to a boil, stirring constantly. Boil for 4 minutes,
stirring steadily. Reduce heat to a fast simmer. Cook, stirring often, for
10 minutes. Stir in the first measure of cumin. Reduce heat to a moderate
simmer. Cook for one hour, stirring occasionally. Stir in the second
measure of cumin. Cook for 15 minutes. Serve hot.
Posted to recipelu-digest Volume 01 Number 394 by "Diane. Geary"
on Dec 22, 1997