---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ambush Chili
 Categories: Chili, Tex-mex, Main dish, Meats
      Yield: 8 servings
 
      3 lb Lean rough ground chuck steak
      1 lb Lean pork shoulder
      3 md Onions; chopped
      1    Green bell pepper; chopped
      1    Red bell pepper; chopped
      2    Fresh jalapeno peppers;
           - seeded & chopped
      4    Fresh jalapeno peppers;
           - gashed
      2 tb Fresh ground cumin
      1 ts All Spice
      1 tb Blackstarp molasses
     12 oz Can beer; not Lite
      2 oz Sour mash whiskey
      1 oz Vietnamese hot sauce or
           - Tabasco sauce
      5 cl Garlic; crushed
      3 tb Masa harina (fine yellow
           - corn meal)
      1 tb Soy sauce
      3    Bay leaves
      2 c  Stewed tomatos; chopped
      1 c  Tomato sauce
      1 c  Tomato paste
 
  Sauté onions, garlic, and chopped peppers in 4 tb of peanut oil or
  bacon grease. Add the meat & 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 tb of cumin and stir it
  in. Cook for 1 hour on simmer then add the remnaining cumin. Cook
  for 15 minutes more and serve!

  This the recipe for my own ambush chili, that has won in many
  cook-offs, and is retired from competition. The new recipe is
  called Ambush-2 Chili and has been entered now, in some 12 cookoffs
  and has placed each time including 31st's!

  "Chili rule #1: Never use beans in chili! They are a side dish,
  not part of chili!"
  
  I believe this is from dandy Don Huston, down Floriday way...

  Reposted by Bud Cloyd
 
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