Preparation:
2-2 1/2 lbs coarse ground beef chuck (leaner the better) 1 lb. coarsely
chopped and boned chicken(turkey will do too) 3 cups stewed chopped tomatos 1
1/2 cup tomato paste 4 Tblspns chili powder 4-6 whole Jalapeno peppers 1
1/2 tspns cayenne flakes
1 1/2 tspns salt 1 Tblspn Blackstrap molasses
3 med. onions chopped 1/4 cup Green and/or red Bell pepper 2 oz.
tequila 4-6 cloves of garlic minced 12 oz. beer (not Lite) 1/4 cup masa
harina 1 tspn Angostura Bitters 4 oz. sour mash whiskey 3 bay
leaves 4 Tblspns ground cumin (freshly ground is best) Cook meat, 1 clove
of garlic and 1 onion together. Mix all other ingredients except, 1 Tbslpsn
of cumin, together and pour over meat in a large pot. Bring slowly to a
boil and stir continously until boiling. Cook at a boil for 10 minutes and
then lower heat to Medium Low for 15 minutes stirring several times. Lower
heat again to simmer and cook for 1.5 -2 hours stirring frequently. Add
remaining cumin after cooking for 1 hour. You may make this hotter by
gashing the sides of the Jalapeno peppers and by adding more of them. This
recipe when served over rice with fresh, piping hot cornbread is hard to
beat! It is excellent when served over scrambled or fried eggs as well. |
