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  Recipe Home » Soups » Ambush Chili*
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  Ambush Chili*
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 261
Ingredients:
3 lb Lean rough grnd chuck steak
1 lb 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
Instructions:
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil
or bacon grease. Add the meat & cook until browned. Add other
ingredients except the cumin. Stir constantly until it reaches a
boil. Boil for 3-5 minutes then lower heat and cook, stirring often.
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. 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. 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...
Reposted by Bud Cloyd
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