Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Lean rough ground chuck
   1       lb           Lean pork shoulder
   3                    Medium onions chopped
   1                    Green Bell pepper chopped
   1                    Red Bell pepper chopped
   3       tb           Fresh ground cumin
   1       t            All Spice
   1       tb           Blackstrap molasses
  12       oz           (1 can) beer(not Lite)
   2       oz           Sour mash whiskey
   1       c            Tomato paste
   1       oz           Tabasco
   3       tb           Masa harina
   1       tb           Soy sauce
   3                    Bay leaves
   2       c            Stewed tomatos chopped
   1       c            Tomato sauce
   1       c            Tomato paste

Preparation:

6-10 ea Jalapeno peppers whole 6-8 ea fresh Jalapeno peppers(2 seeded and chopped) balance gashed 4-6 ea cloves garlic crushed Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add all 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 2 Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili. Never use less than 2 but more if more "bite" is needed or desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF THE CHILI