Ambush Chili

• 3 pounds beef chuck lean, rough ground
• 1 pound pork shoulder lean
• 3 medium onions chopped
• 1 each green bell peppers chopped
• 1 each sweet red bell peppers chopped
• 8 each jalapeno pepper fresh, 2 seeded and chopped balance mashed
• 2 tablespoons cumin fresh, ground
• 1 teaspoon allspice
• 1 tablespoon molasses
• 12 ounces beer (not lite)
• 2 ounces sour mash whiskey
• 1 ounces red hot pepper sauce vietnamese hot sauce or tabasco sauce
• 5 each garlic cloves crushed
• 3 tablespoons masa harina (fine yellow corn meal)
• 1 tablespoon soy sauce, tamari
• 3 each bay leaves
• 2 cups tomatoes, canned stewed chopped
• 1 cup tomato sauce
• 1 cup tomato paste

1. Saute onions, garlic, and chopped peppers in 4 tablespoons of peanut oil or bacon grease.
2. Add the meat and cook until browned.
3. Add the other ingredients except the cumin.
4. Stir constantly until it reaches a boil.
5. Boil for 3 to 5 minutes then lower heat and cook, stirring often.
6. After cooking for 10 minutes add 1 tablespoon of cumin and stir it in.
7. Cook for one hour over low heat then stir in the remaining cumin.
8. Cook for 15 minutes more and serve!
9. This recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition.
10. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including three 1st's!
11. CHILI RULE #1: NEVER USE BEANS IN CHILI!
12. THEY ARE A SIDE DISH, NOT PART OF CHILI!

beef chuck lean, pork shoulder lean, onions, green bell peppers, sweet red bell peppers, jalapeno pepper, cumin, allspice, molasses, beer, sour mash, red hot pepper, garlic, masa harina, soy sauce, bay leaves, tomatoes, tomato sauce, tomato paste

Taken from recipeland.com/recipe/v/ambush-chili-246 (may not work)