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DEADMAN'S CHILI

Category:    Beef, Chicken, Chili
Yield: 6 servings
 
      2 lb To 2 1/2 lb coarse ground           3 md Onions chopped
           -beef chuck (leaner the           1/4 c  Green &/or red Bell pepper
           -better)                            2 oz Tequila
      1 lb Coarsely chopped & boned            4    To 6 cloves of garlic minced
           -chicken(turkey will do too)       12 oz Beer (not Lite)
      3 c  Stewed chopped tomatos            1/4 c  Masa Harina
  1 1/2 c  Tomato paste                        1 ts Angostura Bitters
      4 tb Chili powder                        4 oz Sour mash whiskey
      4    To 6 whole Jalapeno peppers         3    Bay leaves
  1 1/2 ts Cayenne flakes                      4 tb Ground cumin (freshly ground
  1 1/2 ts Salt                                     -is best)
      1 tb Blackstrap molasses            
 
  Cook meat, 1 clove of garlic and 1 onion together. Mix all other
  ingredients except, 1 Tb 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 6-8 persons.
 

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