---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SADDLEBAG CHILI*
  Categories: Chili, Main dish, Tex-mex, Meats
       Yield: 8 servings
  
       4 lb Beef briskit (rough ground)
       3    Medium onions coarsely chopp
       5    Cloves of garlic minced
       6    Pieces of bacon
       1    12 oz. beer
       2 oz Sour mash whiskey
       2 tb Lackstrap molasses
     1/2 ts Llspice
       1 ts Salt to taste
       4 tb Round cumin
     1/2 c  Omato paste
       3 c  Omato sauce
       1 ts Orcestershire sauce
       1    Green Bell pepper chopped
       1    Red Bell pepper chopped
       2 tb Ayenne flkes
       8    Fresh whole Jalapeno~ pepper
       2 tb Basco sauce
     1/4 c  Asa harina (fine ground yell
  
   Fry bacon. Reserve the grease. Eat the bacon! Saute
   the onions and Bell peppers in the bacon grease with
   1/2 of the minced garlic. Fry up the briskit. Pour the
   beer and the whiskey into the LARGE pot and turn heat
   to medium high. Dump in the onions & peppers that you
   sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the
   Worcestershire sauce, Cayenne flakes, & the Tabasco
   sauce. When it begins to boil reduce heat to Medium
   and add all other ingredients except the 1 remaining
   Tblspn of cumin. Cook on med. low to low heat for 1
   hour, stirring frequently. Add the last of the cumin
   now and cook for another 10-15 minutes on medium high.
    Stir constantly during this last cooking period.
  
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