Don's Ambush Chili
Submitted by hopenoelle
This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.
YIELD
8 servingsPREP
30 minCOOK
90 minREADY
120 minFive pounds of meat. Eight jalapeños. Beer and bourbon. This ain’t your church potluck chili, folks.
Don’s Ambush Chili hits you from every angle. Ground chuck and pork shoulder build a rich, beefy base while a full ounce of hot sauce and a squadron of fresh jalapeños bring the fire. The secret weapons? A splash of sour mash whiskey for warmth and a spoonful of molasses that rounds out all that heat with a touch of dark sweetness.
Cornmeal thickens the pot naturally, giving you that hearty, spoonable texture without any beans getting in the way.
Pro Tips
- Brown the meat in batches so it actually sears instead of steaming in its own juices
- Leave seeds in a few of those jalapeños if you want to crank the heat to full throttle
- The bourbon and beer cook down but leave behind a complexity you can’t get any other way
- Make this a day ahead; chili always tastes better after the flavors have had time to meld overnight
- Serve with cornbread, shredded cheese, and a cold beer to tame the fire
Ingredients
Directions
Sauté onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease.
Add the meat and cook until browned.
Add other ingredients except the coriander.
Stir constantly until it reaches a boil.
Boil for 3 to 5 minutes then lower heat and cook, stirring often.
After cooking for 10 minutes add 1 tablespoon of coriander and stir it in.
Cook for 1 hour on simmer then add the remaining coriander.
Cook for 15 minutes more and serve.
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