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
Saute 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...
