Deadman's chili*

6 servings

Ingredients

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

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 & 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 & cook for 1½ -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & 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 or fried eggs as well. Serves 6-8 persons. ORIGIN: Don Houston's Chili-Pot Circa 1983 Submitted By DON HOUSTON On 10-22-94

Related recipes