Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce. 236
lean, rough ground
green bell peppers
sweet red bell peppers
fresh, 2 seeded and chopped balance mashed
sour mash whiskey
red hot pepper sauce
vietnamese hot sauce or tabasco sauce
(fine yellow corn meal)
soy sauce, tamari
Sauté onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease. Add the meat and cook until browned. Add the other ingredients except the cumin.
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 cumin and stir it in.
Cook for one hour over low heat then stir in the remaining cumin.
Cook for 15 minutes more and serve!
This 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 been entered now, in some 12 cook- offs and has placed each time including three 1st's!
CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!