Recipe - Gates Of Hell Chili

4 tablespoon Olive oil
5 pound Boneless chuck (lean)
2 pound Pork butt (lean) *
2 Med. onions; coarsly chopped
4 Cloves garlic** ; minced
Salt to taste
1 teaspoon Black pepper
12 ounce Beer (not lite)
1 qt Tomato sauce
4 cup Stewed/chopped tomatoes
1 Green bell pepper; chopped
1 teaspoon Allspice
4 tablespoon Fresh ground cumin
2 One half tablespoon Chili powder
1 ounce Soy sauce
2 ounce Whiskey
One fourth cup Dried chili peppers
1 tablespoon Tabasco sauce
One half cup Tomato paste
1/3 cup Masa harina

*Note: The original recipe called for 2 to 2One half lbs of pork. ** Additional
garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a
heavy skillet. Cube the meats into One fourth inch cubes and cook in the olive oil
with the onions, the garlic, salt & black pepper. In a large stock pot
bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes,
bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey.
Reduce heat to medium and cook for 10 minutes. Add the dried peppers,
Tabasco sauce, tomato paste, & salt as desired. At this point stir in the
masa harina slowly and cook a bit. Cover after stirring well and cook for 1
hour, stirring every 10 minutes. Add the remaining cumin & cook for 1
minute. Serve hot! This recipe makes enough for 1220 people depending upon
their appetites. It is delicious served over white rice or just by itself.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini