Gates of hell chili

12 servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
5 pounds Boneless chuck (lean)
2 pounds Pork butt (lean) *
2 Med. onions; coarsly chopped
4 Cloves garlic** ; minced
Salt to taste
1 teaspoon Black pepper
12 ounces Beer (not lite)
1 quart Tomato sauce
4 cups Stewed/chopped tomatoes
1 Green bell pepper; chopped
1 teaspoon Allspice
4 tablespoons Fresh ground cumin
2½ tablespoon Chili powder
1 ounce Soy sauce
2 ounces Whiskey
¼ cup Dried chili peppers
1 tablespoon Tabasco sauce
½ cup Tomato paste
⅓ cup Masa harina

Directions

*Note: The original recipe called for 2 to 2-½ 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 ¼ 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.

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