Ambush Chili

3 lb rough grnd chuck steak, lean
1 lb pork shoulder, lean
3 medium onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 fresh jalapeno peppers (2 seeded and chopped) balance gashed
2 T cumin, fresh, ground
1 t allspice
1 T blackstarp molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 oz Vietnamese hot sauce or Tabasco sauce
5 cloves garlic, crushed
3 T masa harina (fine yellow corn meal)
1 T soy sauce
3 bay leaves
2 c stewed tomatoes, chopped
1 c tomato sauce
1 c tomato paste

Saute' onions, garlic, and chopped peppers in 4 Tblspns 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 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!

Yield: 8 Servings

Amigos Chili

2 lb beef, ground
1 c onion, chopped
1 T garlic, minced
1/4 c chili powder
1 T cumin, ground
28 oz tomatoes, crushed with puree
1 1/2 c beef stock or canned broth
2 c corn kernels, fresh or frozen
15 1/4 oz kidney beans, canned, drained
1/4 c fresh cilantro, chopped

Cook beef in heavy large pot or Dutch oven over medium heat until brown, crumbling with fork, about 10 minutes. Add onion, garlic, chili powder and cumin and cook 5 minutes, stirring frequently. Mix in crushed tomatoes, beef stock, corn and kidney beans annd bring to boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving, stirring frequently.) Mix in cilantro.

Yield: 6 Servings