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Don's Ambush Chili

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Submitted by hopenoelle

YIELD

8 servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

3 1.4
2 907.2
POUNDS G PORK SHOULDER
lean
3 3
EACH EACH ONIONS
medium
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
8 8
EACH EACH JALAPEÑO PEPPER
fresh; 2 seeded and chopped *
2 3E+1
TABLESPOONS ML CILANTRO
fresh
1 5
TEASPOON ML ALLSPICE
1 15
TABLESPOON ML MOLASSES *
12 346.8
OUNCES ML/G BEER
2 57.8
OUNCES ML/G SOUR MASH WHISKEY *
1 28.9
OUNCE ML/G RED HOT PEPPER SAUCE
Vietnamese style, or tabasco sauce
5 5
CLOVES CLOVES GARLIC
peeled and minced
3 45
TABLESPOONS ML CORNMEAL
yellow, fine
1 15
TABLESPOON ML SOY SAUCE, TAMARI
3 3
EACH EACH BAY LEAVES *
2 473
1 237
CUP ML TOMATO SAUCE
1 237
CUP ML 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 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 538g (19.0 oz)
Amount per Serving
Calories 596 35% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 510mg 21%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 138g
Vitamin A 26% Vitamin C 88%
Calcium 9% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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