---------- Recipe via Meal-Master (tm) v8.02
  
       Title: AMBUSH CHILI*
  Categories: Chili, Tex-mex, Main dish, Meats
       Yield: 8 servings
  
       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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