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 Jalapeno 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, 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 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.
