*  Exported from  MasterCook  *
 
                            GATES OF HELL CHILI
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Meats                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Olive oil
    5       lb           Boneless chuck (lean)
    2       lb           Pork butt (lean) *
    2                    Med. onions -- coarsly chopped
    4                    Cloves garlic** -- minced
                         Salt to taste
    1       t            Black pepper
   12       oz           Beer (not lite)
    1       qt           Tomato sauce
    4       c            Stewed/chopped tomatoes
    1                    Green bell pepper -- chopped
    1       t            Allspice
    4       tb           Fresh ground cumin
    2 1/2   tb           Chili powder
    1       oz           Soy sauce
    2       oz           Whiskey
      1/4   c            Dried chili peppers
    1       tb           Tabasco sauce
      1/2   c            Tomato paste
      1/3   c            Masa harina
 
   *Note: The original recipe called for 2 to 2-1/2 lbs of pork.
   ** Additional garlic may be used also; originally: 4 to 6 cloves.
   Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch
   cubes and cook in the olive oil with the onions, the garlic, salt &
   black pepper. In a large stock pot bring the beer to a boil. Add the
   meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns
   cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and
   cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste,
   & salt as desired.
   At this point stir in the masa harina slowly and cook a bit. Cover after
   stirring well and cook for 1 hour, stirring every 10 minutes. Add the
   remaining cumin & cook for 1 minute. Serve hot!
   This recipe makes enough for 12-20 people depending upon their
   appetites. It is delicious served over white rice or just by itself.
  
 
 
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