Deadman's Chili

Name: Deadman's Chili
Ingredients: 2 1/2 pounds beef chuck ground, coarse; 1/4 cup green bell peppers; 6 cloves garlic minced; 1 pound beef boned, coarsely chopped; 1/4 cup cornmeal yellow, fine; 3 cups tomatoes stewed, chopped; 1 1/2 cups tomato paste; 4 tablespoons chili powder; 6 Whole jalapeno pepper; 1 1/2 teaspoons cayenne pepper flakes; 1 1/2 teaspoons salt; 4 tablespoons cumin ground; 1 tablespoon molasses; 3 medium onions coarsely chopped; 12 ounces beer; 1 teaspoon angostura bitters; 2 ounces tequila; 4 ounces sour mash whiskey; 3 each bay leaves

19 ingredients

7 steps

Ingredients

2 1/2 pounds beef chuck ground, coarse
1/4 cup green bell peppers
6 cloves garlic minced
1 pound beef boned, coarsely chopped
1/4 cup cornmeal yellow, fine
3 cups tomatoes stewed, chopped
1 1/2 cups tomato paste
4 tablespoons chili powder
6 Whole jalapeno pepper
1 1/2 teaspoons cayenne pepper flakes
1 1/2 teaspoons salt
4 tablespoons cumin ground
1 tablespoon molasses
3 medium onions coarsely chopped
12 ounces beer
1 teaspoon angostura bitters
2 ounces tequila
4 ounces sour mash whiskey
3 each bay leaves

Directions

1

Cook meat, 1 clove of garlic and 1 onion together.
2

Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot.
3

Bring slowly to a boil and stir continously until boiling.
4

Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.
5

Lower heat again to simmer and cook for 1 1/2 -2 hours stirring frequently.
6

Add remaining cumin after cooking for 1 hour.
7

You may make this hotter by gashing the sides of the Jalapeno peppers and by adding more of them.