Gates of hell chili

Yield: 12 Servings

Ingredients:

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

Instructions:

*Note: The original recipe called for 2 to 2-1/2 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 1/4 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 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.