Don's Ambush Chili
11
11
Ingredients
| 3 | pounds |
ground chuck (ground beef)
lean |
|
| 2 | pounds |
pork shoulder
lean |
|
| 3 | each |
onions
medium |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 8 | each |
jalapeño pepper
fresh; 2 seeded and chopped |
* |
| 2 | tablespoons |
cilantro
fresh |
* |
| 1 | teaspoon |
allspice
|
|
| 1 | tablespoon |
molasses
|
* |
| 12 | ounces |
beer
|
|
| 2 | ounces |
sour mash whiskey
|
* |
| 1 | ounce |
red hot pepper sauce
Vietnamese style, or tabasco sauce |
|
| 5 | cloves |
garlic
peeled and minced |
|
| 3 | tablespoons |
cornmeal
yellow, fine |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 3 | each |
bay leaves
|
* |
| 2 | cups |
tomatoes, stewed, canned
|
|
| 1 | cup |
tomato sauce
|
|
| 1 | 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 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.
