Wild Mustang Chili
Layers of complex flavors are featured in this meaty (no beans) chili.
Yield
16 servingsPrep
20 minCook
45 minReady
70 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
beef chuck
ground |
|
| 3 | medium |
onions
chopped |
|
| 4 |
garlic cloves
minced |
*
|
|
| 3 | ounces | whiskey | |
| 2 | ounces | rum |
|
| 1 | teaspoon | cocoa powder |
|
| 4 | tablespoons |
cumin
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
sage
ground |
*
|
| 1 |
lemon
juiced |
*
|
|
| 1 |
jalapeño pepper
seeded, chopped |
*
|
|
| 4 |
jalapeño pepper
whole |
*
|
|
| 1 ½ | cups | tomatoes, stewed, canned |
|
| 2 | cups | tomato sauce |
|
| ½ | cup | tomato paste |
|
| ½ | cup |
green bell peppers
chopped |
|
Directions
Sauté the meat, onions and Bell peppers together.
Add this to the large cooking pot into which you have combined all the other ingredients.
Bring to a boil for 2 to 3 minutes, reduce heat, and cook for 40 minutes.
Be sure to stir frequently.
Salt to taste. Raise heat to high and bring to a boil for 2 minutes.
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