Ambush chili*

    
3lblean rough grnd chuck steak
1lblean pork shoulder
3eamedium onions chopped
1eagreen bell pepper chopped
1eared bell pepper chopped
8eajalapeno peppers, fresh, 2 seeded and chopped balance gashed
2tbcumin, fresh, ground
1tsall spice
1tbblackstarp molasses
12ozbeer, (not lite)
2ozsour mash whiskey
1ozhot sauce, vietnamese hot sauce or tabasco sauce
5eacloves garlic crushed
3tbmasa harina, (fine yellow corn meal)
1tbsoy sauce
3eabay leaves
2cstewed tomatos, chopped
1ctomato sauce
1ctomato paste
Directions:
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil orbacon grease. Add the meat & cook until browned. Add other ingredientsexcept the cumin. Stir constantly until it reaches a boil. Boil for 3-5minutes then lower heat and cook, stirring often. After cooking for 10minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmerthen add the remnaining cumin. Cook for 15 minutes more and serve! This therecipe for my own AMBUSH CHILI, that has won in many cook-offs, and isretired from competition. The new recipe is called Ambush-2 Chili and hasbeen entered now, in some 12 cook- offs and has placed each time including3 1st's! CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH,NOT PART OF CHILI!