DEADMANS CHILI
From grizzlybear 16 years agoIngredients
- 2 1/2 lb Coarse ground beef chuck-(leaner the better) shopping list
- 1/4 c Green &/or red bell pepper shopping list
- 6 cloves garlic minced shopping list
- 1 lb Coarsely chopped &-boned beef shopping list
- 1/4 c masa harina (fine yellow-cornmeal} shopping list
- 3 c Stewed chopped tomatos shopping list
- 1 1/2 c tomato paste shopping list
- 4 tb chili powder shopping list
- 6 Whole jalapeno peppers shopping list
- 1 1/2 ts cayenne flakes shopping list
- 1 1/2 ts salt shopping list
- 4 tb ground cumin (freshly ground shopping list
- 1 tb blackstrap molasses shopping list
- 3 md onions coarsely chopped shopping list
- 12 oz beer (not lite) shopping list
- 1 t Angostura bitters shopping list
- 2 oz tequila shopping list
- 4 oz Sour mash whiskey shopping list
- 3 bay leaves shopping list
How to make it
- Cook meat, 1 clove of garlic and 1 onion together.
- Mix all other ingredients except 1 Tbs of cumin together and pour over meat in a large pot.
- Bring slowly to a boil and stir continously 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 1.5 -2 hours stirring frequently.
- Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side of the Jalapeno peppers and 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 eggs as well.
People Who Like This Dish 3
- minitindel THE HEART OF THE WINE COUNTRY, CA
- 99bordeaux Richmond, VA
- grizzlybear CA
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The Rating
Reviewed by 1 people-
as compared to a-live man---- ha ha ha ha ha
dead man might not be too bad ...lol lol wow hot is right and with whiskey and tequila wow !!! bet its good whip up a batch for us to all try........lol ha ha haminitindel in THE HEART OF THE WINE COUNTRY loved it
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