Recipe - Dons Ambush Chili

3 pound Lean rough ground chuck
1 pound Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
3 tablespoon Fresh ground cumin
1 teaspoon All Spice
1 tablespoon Blackstrap molasses
12 ounce (1 can) beer(not Lite)
6 (to 10) Jalapeno peppers,
Whole
6 (to 8) fresh Jalapeno
Peppers, 2 seeded & chopped,
Balance gashed
4 (to 6) cloves garlic,
Crushed
2 ounce Sour mash whiskey
1 cup Tomato paste
1 ounce Vietnamese hot sauce or Ta
3 tablespoon Masa harina
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 and cook until browned. Add all 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 2 Tblspn of cumin and stir it in. At this point take the whole
Jalapeno
(fresh) and gash them with a sharp knife in several places around the pod.
Add
them to the chili. Never use less than 2 but more if more "bite" is needed
or
desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for
15
minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY
ARE A
SIDE DISH, NOT PART OF THE CHILI!"

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