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Ambush chili
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| Artist: |
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| Categories: |
Asian, Chili, Chinese, Entrees, Ethnic, Herbs & Spices, Meats, Mexican, North American, South American |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Lean rough grnd chuck steak | | 1
| lbs | Lean pork shoulder | | 3
| | Medium onions chopped | | 1
| | Green Bell pepper chopped | | 1
| | Red Bell pepper chopped | | 8
| | Fresh Jalapeno peppers | | | -(2 seeded & chopped) | | | -balance gashed | | 2
| tbsp | Fresh ground cumin | | 1
| tsp | All Spice | | 1
| tbsp | Blackstarp molasses | | 12
| oz | (1 can) beer(not Lite) | | 2
| oz | Sour mash whiskey | | 1
| oz | Vietnamese hot sauce or | | | - Tabasco sauce | | 5
| | Cloves garlic crushed | | 3
| tbsp | * masa harina (fine yellow | | | -corn meal) | | 1
| tbsp | Soy sauce | | 3
| | Bay leaves | | 2
| cup | Stewed tomatos chopped | | 1
| cup | Tomato sauce | | 1
| cup | Tomato paste |
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Procedures:
| 1 | Saute" onions, garlic, and chopped peppers in 4 tblspns of peanut oil or bacon grease. | | 2 | Add the meat & cook until browned. | | 3 | Add other ingredients except the cumin. | | 4 | Stir constantly until it reaches a boil. | | 5 | Boil for 3-5 minutes then lower heat and cook, stirring often. | | 6 | After cooking for 10 minutes add 1 tblspn of cumin and stir it in. cook for 1 hour on simmer then add the remnaining cumin. | | 7 | Cook for 15 minutes more and serve! this the recipe for my own ambush chili, that has won in many cook-offs, and is retired from competition. | | 8 | The new recipe is called ambush-2 chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st"s! "chili rule #1: never use beans in chili! they are a side dish, not part of chili!" i believe this is from dandy don huston, down floriday way... | | 9 | Re |
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