[h1]AMBUSH CHILI[/h1]
3 pounds lean rough ground chuck steak
1 pound lean pork shoulder
3 medium onions chopped
1 green bell pepper chopped
1 red bell pepper chopped
8 fresh jalapeno peppers (2 seeded and chopped) gashed
2 tablespoons fresh ground cumin
1 teaspoon all spice
1 tablespoon black strap molasses
12 ounces (1 can) beer
2 ounces sour mash whiskey
1 ounce vietnamese hot sauce or hot pepper sauce
5 cloves garlic crushed
3 tablespoons corn flour (fine yellow corn meal)
1 tablespoon soy sauce
3 bay leaves
2 cups stewed tomatoes chopped
1 cup tomato sauce
1 cup tomato paste
Sauté' onions, garlic, and chopped peppers in 4 tablespoon of peanut oil or bacon grease. Add the meat and cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 35 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 tablespoon of cumin and stir it in. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15 minutes more and serve.
