Recipe - Deadmans Chili

2 pound (to 2One half lbs) coarse ground
Beef chuck,leaner the better
1 pound Coarsely chopped & boned
Chicken(turkey will do too)
3 cup Stewed chopped tomatoes
1 One half cup Tomato paste
4 tablespoon Chili powder
4 (to 6) whole Jalapeno
Peppers
1 One half teaspoon Cayenne flakes
1 One half teaspoon Salt
1 tablespoon Blackstrap molasses
3 md Onions chopped
One fourth cup Green &/or red Bell pepper
2 ounce Tequila
4 (to 6) cloves garlic minced
12 ounce Beer (not Lite)
One fourth cup Masa harina
1 teaspoon Angostura Bitters
4 ounce Sour mash whiskey
3 Bay leaves
4 tablespoon Ground cumin (freshly
Ground is best)

Cook meat, 1 clove of garlic and 1 onion together. Mix all other
ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a
large pot. Bring slowly to a boil & stir continously until boiling. Cook
at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes
stirring several times. Lower heat again to simmer & cook for 1.5 2 hours
stirring frequently. Add remaining cumin after cooking for 1 hour. You
may make this hotter by gashing the sides of the Jalapeno peppers & by
adding more of them. This recipe when served over rice with fresh, piping
hot cornbread is hard to beat! It is excellent when served over scrambled
or fried eggs as well. Serves 68 persons.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip