Mary & Martha's Kitchen Recipe

Category	Beans and Grains
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Ambush Chili Recipe 3 lb Lean rough grnd chuck steak 1 lb Lean pork shoulder 3 Medium onions chopped 1 Green Bell pepper chopped 1 Red Bell pepper chopped 8 Fresh Jalapeno peppers -(2 seeded & chopped) -balance gashed 2 tb Fresh ground cumin 1 ts All Spice 1 tb Blackstarp molasses 12 oz (1 can) beer(not Lite) 2 oz Sour mash whiskey 1 oz Vietnamese hot sauce or - Tabasco sauce 5 Cloves 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 Tblspns 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 Tblspn 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 cook- offs and has placed each time including 3 1st'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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<h1>Ambush Chili</h1> <h2>Recipe</h2><p> <P>3 lb Lean rough grnd chuck steak <P>1 lb Lean pork shoulder <P>3 Medium onions chopped <P>1 Green Bell pepper chopped <P>1 Red Bell pepper chopped <P>8 Fresh Jalapeno peppers <P>-(2 seeded &amp; chopped) -balance gashed 2 tb Fresh ground cumin <P>1 ts All Spice <P>1 tb Blackstarp molasses <P>12 oz (1 can) beer(not Lite) <P>2 oz Sour mash whiskey <P>1 oz Vietnamese hot sauce or <P>- Tabasco sauce 5 Cloves garlic crushed <P>3 tb * masa harina (fine yellow <P>-corn meal) 1 tb Soy sauce <P>3 Bay leaves <P>2 c Stewed tomatos chopped <P>1 c Tomato sauce <P>1 c Tomato paste <P>Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat &amp; 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 Tblspn 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 cook- offs and has placed each time including 3 1st'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 ----- <div><a href='http://www.maryandmarthaskitchen.com/Ambush_Chili/12627/' title='Ambush Chili Recipe'>Ambush Chili Recipe</a></div>

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