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Wednesday, May 3, 2017

Deadman's Chili

Categories: Meats, Maindish, Texmex, Chili
      Yield: 6 Servings

      2 lb (to 2-1/2 lbs) coarse ground Beef chuck,leaner the better
      1 lb Coarsely chopped and boned Chicken(turkey will do too)
      3 c  Stewed chopped tomatoes
  1 1/2 c  Tomato paste
      4 tb Chili powder
      4    (to 6) whole Jalapeno Peppers
  1 1/2 ts Cayenne flakes
  1 1/2 ts Salt
      1 tb Blackstrap molasses
      3 md Onions chopped
    1/4 c  Green &/or red Bell pepper
      2 oz Tequila
      4    (to 6) cloves garlic minced
     12 oz Beer (not Lite)
    1/4 c  Masa harina
      1 ts Angostura Bitters
      4 oz Sour mash whiskey
      3    Bay leaves
      4 tb Ground cumin (freshly Ground is best)

  Cook meat, 1 clove of garlic and 1 onion together. Mix all other
ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowly to a boil & 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 & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour.  

You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well.  Serves 6-8 persons.

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