Deadman's Chili

• 2 1/2 pounds beef chuck ground, coarse
• 1/4 cup green bell peppers
• 6 cloves garlic minced
• 1 pound beef boned, coarsely chopped
• 1/4 cup cornmeal yellow, fine
• 3 cups tomatoes stewed, chopped
• 1 1/2 cups tomato paste
• 4 tablespoons chili powder
• 6 Whole jalapeno pepper
• 1 1/2 teaspoons cayenne pepper flakes
• 1 1/2 teaspoons salt
• 4 tablespoons cumin ground
• 1 tablespoon molasses
• 3 medium onions coarsely chopped
• 12 ounces beer
• 1 teaspoon angostura bitters
• 2 ounces tequila
• 4 ounces sour mash whiskey
• 3 each bay leaves

1. Cook meat, 1 clove of garlic and 1 onion together.
2. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot.
3. Bring slowly to a boil and stir continously until boiling.
4. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
5. Lower heat again to simmer and cook for 1 1/2 -2 hours stirring frequently.
6. Add remaining cumin after cooking for 1 hour.
7. You may make this hotter by gashing the sides of the Jalapeno peppers and by adding more of them.

beef chuck ground, green bell peppers, garlic, beef, cornmeal yellow, tomatoes, tomato paste, chili powder, jalapeno pepper, cayenne pepper, salt, cumin ground, molasses, onions, beer, bitters, tequila, sour mash, bay leaves

Taken from recipeland.com/recipe/v/deadmans-chili-34813 (may not work)