Deadman's chili

6 Servings

Ingredients

Quantity Ingredient
2½ pounds Coarse ground beef chuck
¼ cup Green &/or red Bell pepper (leaner the better)
6 Cloves garlic minced
1 pounds Coarsely chopped & boned beef
¼ cup Masa harina (fine yellow cornmeal}
3 cups Stewed chopped tomatos
1½ cup Tomato paste
4 tablespoons Chili powder
6 Whole Jalapeno peppers
1½ teaspoon Cayenne flakes
1½ teaspoon Salt
4 tablespoons Ground cumin (freshly ground
1 tablespoon Blackstrap molasses
3 mediums Onions coarsely chopped
12 ounces Beer (not lite)
1 teaspoon Angostura Bitters
2 ounces Tequila
4 ounces Sour mash whiskey
3 Bay leaves

Directions

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and 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 and cook for 1½ -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and 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 eggs as well. Serves 6-8 persons.

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