Deadman's Chili
Yield
6 servingsPrep
30 minCook
3 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef chuck
ground, coarse |
|
| ¼ | cup |
green bell peppers
|
|
| 6 | cloves |
garlic
minced |
|
| 1 | pound |
beef
boned, coarsely chopped |
|
| ¼ | cup |
cornmeal
yellow, fine |
|
| 3 | cups |
tomatoes
stewed, chopped |
|
| 1 ½ | cups |
tomato paste
|
|
| 4 | tablespoons |
chili powder
|
|
| 6 | Whole |
jalapeño pepper
|
*
|
| 1 ½ | teaspoons |
cayenne pepper
flakes |
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | tablespoons |
cumin
ground |
|
| 1 | tablespoon |
molasses
|
*
|
| 3 | medium |
onions
coarsely chopped |
|
| 12 | ounces |
beer
|
|
| 1 | teaspoon |
angostura bitters
|
* |
| 2 | ounces |
tequila
|
|
| 4 | ounces |
sour mash whiskey
|
* |
| 3 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef chuck
ground, coarse |
|
| 59 | ml |
green bell peppers
|
|
| 6 | cloves |
garlic
minced |
|
| 453.6 | g |
beef
boned, coarsely chopped |
|
| 59 | ml |
cornmeal
yellow, fine |
|
| 7.1E+2 | ml |
tomatoes
stewed, chopped |
|
| 355 | ml |
tomato paste
|
|
| 6E+1 | ml |
chili powder
|
|
| 6 | Whole |
jalapeño pepper
|
*
|
| 7.5 | ml |
cayenne pepper
flakes |
|
| 7.5 | ml |
salt
|
|
| 6E+1 | ml |
cumin
ground |
|
| 15 | ml |
molasses
|
*
|
| 3 | medium |
onions
coarsely chopped |
|
| 346.8 | ml/g |
beer
|
|
| 5 | ml |
angostura bitters
|
* |
| 57.8 | ml/g |
tequila
|
|
| 115.6 | ml/g |
sour mash whiskey
|
* |
| 3 | each |
bay leaves
|
*
|
Directions
Cook meat, 1 clove of garlic and 1 onion together.
Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot.
Bring slowly to a boil and stir continously until boiling.
Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
Lower heat again to simmer and cook for 1½ -2 hours stirring frequently.
Add remaining cumin after cooking for 1 hour.
You may make this hotter by gashing the sides of the Jalapeno peppers and by adding more of them.
