Ambush Chili Recipe

• 3 lb Lean rough ground chuck steak
• 1 lb Lean pork shoulder
• 3 med onions minced
• 1 x Green Bell pepper minced
• 1 x Red Bell pepper minced
• 8 x Fresh Jalapeno peppers (2 seeded & minced) balance gashed
• 2 Tbsp. Fresh grnd cumin
• 1 tsp All Spice
• 1 Tbsp. Blackstarp molasses
• 12 ounce (1 can) beer(not Lite)
• 2 ounce Sour mash whiskey
• 1 ounce Vietnamese warm sauce or possibly Tabasco sauce
• 5 x Cloves garlic crushed
• 3 Tbsp. masa harina (fine yellow corn meal)
• 1 Tbsp. Soy sauce
• 3 x Bay leaves
• 2 c. Stewed tomatos minced
• 1 c. Tomato sauce
• 1 c. Tomato paste

1. Saute/fry' onions, garlic, and minced peppers in 4 Tblspns of peanut oil or possibly bacon grease.
2. Add in the meat & cook till browned.
3. Add in other ingredients except the cumin.
4. Stir constantly till it reaches a boil.
5. Boil for 3-5 min then lower heat and cook, stirring often.
6. After cooking for 10 min add in 1 Tblspn of cumin and stir it in.
7. Cook for 1 hour on simmer then add in the remnaining cumin.
8. Cook for 15 min more and serve!
9. This the recipe for my own AMBUSH CHILI, which 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 3 1st's!
11. "CHILI RULE #1: NEVER USE BEANS IN CHILI!
12. THEY ARE A SIDE DISH, NOT PART OF CHILI!"

pork shoulder, onions, green bell pepper, red bell pepper, peppers, fresh grnd cumin, all spice, blackstarp molasses, mash whiskey, ounce vietnamese, garlic, masa harina, soy sauce, bay leaves, tomato sauce, tomato paste

Taken from cookeatshare.com/recipes/ambush-chili-64673 (may not work)