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
2 tbsp fresh ground cumin
1 tsp all spice
1 tbsp blackstarp molasses
12 oz (1 can) beer(not lite)
2 oz sour mash whiskey
1 oz vietnamese hot sauce or tabasco sa, uce
5 cloves garlic crushed
3 tbsp * masa harina (fine yellow corn mea, l)
1 tbsp soy sauce
3 bay leaves
2 cup stewed tomatos chopped
1 cup tomato sauce
1 cup tomato paste
Directions
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
Servings: 8 servings
Ambush Chili* Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, in fact as far back into history as the early Egyptians, and maybe further still. Having said that, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During the time of the Roman Empire a man called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times made use of a wide range of spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Over the following few hundred years, the rich families of the West strove to serve the most exotic banquets, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications were greatly in demand mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Ambush Chili_ recipe.
