Recipe - Hot Chili

3 md Red or White Onions; chopped
5 Cloves Garlic; minced
1 Green Bell Pepper; deseeded
and chopped
1 Red Bell Pepper; deseeded
and chopped
8 Fresh Jalapeno Peppers;
carefully seeded and
chopped
One fourth cup Olive Oil
3 pound Lean Ground Beef
1 pound Lean Ground Pork
2 cup Stewed Tomatoes; chopped
8 ounce Tomato Sauce
8 ounce Tomato Paste
1 teaspoon Allspice
1 tablespoon Molasses
12 ounce Beer
2 ounce Whiskey
1 ounce Tabasco Sauce
3 tablespoon Fine Corn Meal
1 tablespoon Soy Sauce
3 Bay leaves
2 tablespoon Ground Cumin; divided

In a soup pot over mediumhigh heat, sauté the onions, garlic, and chopped
peppers in olive oil until soft, about 8 or 10 minutes.

Add the ground beef and pork to the skillet and cook until browned. Do not
drain.

Reduce the heat to medium and add the stewed tomatoes, tomato sauce, and
tomato paste. Stir to blend with the meats and vegetables.

Add allspice, molasses, beer, whiskey, tobasco sauce, corn meal, soy sauce,
and bay leaves to the pot and stir to blend again. After the mixture
reaches a boil, reduce the heat to simmer and add one tablespoon of cumin.

Continue to cook and stir occasionally for another hour. Fifteen minutes
before serving, add the second tablespoon of cumin.

Serve warm with plenty of water. Beans or sour cream make a great garnish.

Kitchen Staff Tip: Always take extra precautions when you are slicing and
dicing fresh Jalapeno Peppers. The invisible oil of the pepper can sear
delicate skin, so to avoid disaster, be sure to wear gloves and thoroughly
clean any surface the pepper touches.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Aug 8, 1999, converted by MM_Buster v2.0l.