---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Saddlebag Chili
 Categories: Chili, Main dish, Tex-mex, Meats
      Yield: 8 servings
 
      4 lb Beef brisket; rough ground
      3 md Onions; coarsely chopped
      5 cl Garlic; minced
      6 sl Bacon
     12 oz Beer
      2 oz Sour mash whiskey
      2 tb Blackstrap molasses
    1/2 ts Allspice
      1 ts Salt; to taste
      4 tb Ground cumin
    1/2 c  Tomato paste
      3 c  Tomato sauce
      1 ts Worcestershire sauce
      1    Green bell pepper; chopped
      1    Red bell pepper; chopped
      2 tb Cayenne flakes
      8    Fresh whole Jalapeño pepper
      2 tb Tabasco sauce
    1/4 c  Masa harina
 
  Fry bacon. Reserve the grease. Eat the bacon!

  Saute the onions and Bell peppers in the bacon grease with 1/2 of
  the minced garlic. Fry up the brisket. Pour the beer and the
  whiskey into the LARGE pot and turn heat to medium high. Dump in
  the onions & peppers that you sauteed, tomato sauce, jalapeños, 3/4
  of the cumin, the Worcestershire sauce, Cayenne flakes, & the
  Tabasco sauce. When it begins to boil reduce heat to Medium and add
  all other ingredients except the 1 remaining tb of cumin. Cook on
  medium-low to low heat for 1 hour, stirring frequently. Add the
  last of the cumin now and cook for another 10-15 minutes on medium
  high. Stir constantly during this last cooking period.
 
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