Ambush Chili #1 No 3537 Recipe

• 3 lb Lean Chuck Steak, Coarse Grnd
• 2 lb Lean Pork Shoulder, Cubed
• 3 med Onions, Minced
• 1 x Green Bell Pepper, Minced
• 1 x Red Bell Pepper, Minced
• 2 x Jalapeno Peppers, Minced
• 4 Tbsp. Peanut Oil
• 6 x Jalapeno Peppers, Left Whole But Gashed
• 1 Tbsp. Cumin, Grnd
• 1 tsp Allspice, Grnd
• 1 Tbsp. Blackstrap Molasses
• 12 ounce Beer, (not lite)
• 2 ounce Sour Mash Whiskey
• 1 ounce Sri Racha Pepper Sauce
• 5 x Cloves Garlic, Crushed
• 3 Tbsp. Masa Harina
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Cumin, Grnd
• 3 x Bay Leaves
• 2 c. Stewed Tomatoes, Minced
• 1 c. Tomato Paste
• 1 c. Tomato Sauce

1. Saute/fry the onions, garlic and the minced peppers in the peanut oil.
2. Add in all the meat.
3. Cook till browned.
4. Add in all the other ingredients but the cumin.
5. Increase heat.
6. Bring to a boil, stirring constantly.
7. Boil for 4 min, stirring steadily.
8. Reduce heat to a fast simmer.
9. Cook, stirring often, for 10 min.
10. Stir in the first measure of cumin.
11. Reduce heat to a moderate simmer.
12. Cook for one hour, stirring occasionally.
13. Stir in the second measure of cumin.
14. Cook for 15 min.
15. Serve warm.

onions, green bell pepper, red bell pepper, peppers, peanut oil, peppers, cumin, allspice, molasses, whiskey, pepper sauce, garlic, harina, soy sauce, cumin, bay leaves, tomatoes, tomato paste, tomato sauce

Taken from cookeatshare.com/recipes/ambush-chili-1-no-3537-64674 (may not work)