Ambush Chili

Name: Ambush Chili
Yield: 8
Cuisine: Tex-Mex
Ingredients: beef chuck; pork shoulder; onions; green bell peppers; sweet red bell peppers; jalapeño pepper; cumin; allspice; molasses; beer; sour mash whiskey; red hot pepper sauce; garlic cloves; masa harina; soy sauce, tamari; bay leaves; tomatoes, canned; tomato sauce; tomato paste

Submitted by carrieb

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

Ingredients

POUNDS BEEF CHUCK
lean, rough ground

POUND PORK SHOULDER
lean

MEDIUM ONIONS
chopped

EACH GREEN BELL PEPPERS
chopped

EACH SWEET RED BELL PEPPERS
chopped

EACH JALAPEÑO PEPPER
fresh, 2 seeded and chopped balance mashed *

TABLESPOONS CUMIN
fresh, ground

TEASPOON ALLSPICE

TABLESPOON MOLASSES *

OUNCES BEER
(not lite)

OUNCES SOUR MASH WHISKEY *

OUNCES RED HOT PEPPER SAUCE
vietnamese hot sauce or tabasco sauce

EACH GARLIC CLOVES
crushed

TABLESPOONS MASA HARINA
(fine yellow corn meal) *

TABLESPOON SOY SAUCE, TAMARI

EACH BAY LEAVES *

CUPS TOMATOES, CANNED
stewed chopped

CUP TOMATO SAUCE

CUP TOMATO PASTE

Directions

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!