Don's ambush chili*

Yield: 8 servings

Ingredients:

3 lb Lean rough ground 2 oz Sour mash whiskey -chuck steak 1 oz Vietnamese hot sauce
1 lb Lean pork shoulder -or Tabasco sauce
3 Medium onions chopped 5 Cloves garlic crushed
1 Green Bell pepper chopped 3 tb * masa harina (fine yellow
1 Red Bell pepper chopped -corn meal)
8 Fresh Jalapeno peppers 1 tb Soy sauce -(2 seeded & chopped) 3 Bay leaves -balance gashed 2 c Stewed tomatos chopped
2 tb Fresh ground cumin 1 c Tomato sauce
1 ts All Spice 1 c Tomato paste
1 tb Blackstrap molasses -* Items are optional
12 oz (1 can) beer(not Lite)

Instructions:

Saute' onions garlic and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add 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 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI that has won in many cook-offs and is retired from competition. The new recipe is called Ambush-2 Chili and has not yet been entered in any cook- offs but will be a winner I am sure! CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF

CHILI!