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Saddlebag Chili

Yield: 8 Servings

4 lb beef briskit (rough),Ground
3 medium onions coarsely chopp
5 cloves of garlic,Minced
6 pieces of bacon
1 12 oz. beer
2 oz sour mash whiskey
2 T lackstrap molasses
1/2 t llspice
1 t salt,To Taste
4 T round cumin
1/2 c omato paste
3 c omato sauce
1 t orcestershire sauce
1 green bell pepper,Chopped
1 red bell pepper,Chopped
2 T ayenne flkes
8 fresh whole jalapeno~ pepper
2 T basco sauce
1/4 c asa harina (fine yell,Ground

Fry bacon. Reserve the grease. Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the briskit. 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, Jalapenos, 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 Tblspn of cumin. Cook on med. 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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