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Don's Ambush Chili*

Yield: 8 Servings

3 lb lean rough chuck,Ground
1 lb pork shoulder,Lean
3 medium onions,Chopped
1 green bell pepper,Chopped
1 red bell pepper,Chopped
3 T cumin,Fresh Ground
1 t all spice
1 T blackstrap molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 c tomato paste
1 oz vietnamese hot sauce (or ta)
3 T masa harina
1 T soy sauce
3 bay leaves
2 c stewed tomatos,Chopped
1 c tomato sauce
1 c tomato paste

6-10 ea jalapeno peppers whole
6-8 ea fresh Jalapeno peppers(2 seeded & chopped) balance gashed 4-6 ea cloves garlic crushed Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add all 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 2
Tblspn of cumin and stir it in. At this point take the whole Jalapeno (fresh) and gash them with a sharp knife in several places around the pod. Add them to the chili.

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