Don's Ambush Chili*

8 Servings

3 lb lean rough chuck, Ground
1 lb pork shoulder, Lean
3 medium onions, Chopped
1 green bell pepper, Chopped
1 red bell pepper, Chopped
3 T cumin, Fresh Ground
1 t all spice
1 T blackstrap molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 c tomato paste
1 oz vietnamese hot sauce (or ta)
3 T masa harina
1 T soy sauce
3 bay leaves
2 c stewed tomatos, Chopped
1 c tomato sauce
1 c tomato paste

6-10 ea jalapeno peppers whole
6-8 ea fresh
Jalapeno peppers(2 seeded & chopped) balance gashed
4-6 ea cloves garlic crushed
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 3-5 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.