Recipe - Ambush Chili

3 pound Lean rough grnd chuck steak
1 pound Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
(2 seeded & chopped)
balance gashed
2 tablespoon Fresh ground cumin
1 teaspoon All Spice
1 tablespoon Blackstarp molasses
12 ounce (1 can) beer(not Lite)
2 ounce Sour mash whiskey
1 ounce Vietnamese hot sauce or
Tabasco sauce
5 Cloves garlic crushed
3 tablespoon * masa harina (fine yellow
corn meal)
1 tablespoon Soy sauce
3 Bay leaves
2 cup Stewed tomatos chopped
1 cup Tomato sauce
1 cup Tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or
bacon grease. Add the meat & cook until browned. Add other ingredients
except the cumin. Stir constantly until it reaches a boil. Boil for 35
minutes then lower heat and cook, stirring often. After cooking for 10
minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer
then add the remnaining cumin. Cook for 15 minutes more and serve! This the
recipe for my own AMBUSH CHILI, that has won in many cookoffs, and is
retired from competition. The new recipe is called Ambush2 Chili and has
been entered now, in some 12 cook offs and has placed each time including
3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH,
NOT PART OF CHILI!"

I believe this is from dandy Don Huston, down Floriday way... Reposted by
Bud Cloyd