---------- Recipe via Meal-Master (tm) v8.02

     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

 Sauté 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...

 Reposted by Bud Cloyd

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