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| Dead Man's Chili |
1/4 cup chopped green and/or red bell pepper
1 pound lean beef, coarsely chopped
3 cups stewed chopped tomatoes
1 1/2 cups tomato paste
4 tablespoons chili powder
6 whole jalapeno peppers
1 1/2 teaspoons cayenne flakes
1 1/2 teaspoons salt
4 tablespoon freshly ground cumin, divided
1 tablespoon blackstrap molasses
3 medium onions, coarsely chopped
12 ounces beer (not lite)
1 teaspoon Angostura Bitters
4 ounces sour mash whiskey
3 bay leaves
1/4 cup yellow Masa Harina
2 ounces tequila
2 1/2 pounds coarsely ground beef chuck
6 cloves garlic, minced
Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients
except 1 tablespoon of cumin together and pour over meat in a large pot.
Bring
slowly to a boil and stir continuously until boiling. Cook at a boil for
10
minutes and then lower heat to medium-low for 15 minutes, stirring
several
times.
Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring
frequently.
Add remaining cumin after cooking for 1 hour. You may make
this hotter by
slashing the sides of the jalapeno peppers and by adding
more of them.
Serve over rice with hot cornbread. Great when served over scrambled
eggs as
well.
Makes 6 to 8 servings
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