Dead man's chili--Eat Me

Dead Man's Chili recipe

Yield: 6 to 8 servings.

1/4 cup chopped green and/or red bell pepper

1 pound lean beef, coarsely chopped

3 cups stewed chopped tomatoes

1 1/2 cups tomato paste

4 tablespoons chili powder

6 whole jalapeno peppers

1 1/2 teaspoons cayenne flakes

1 1/2 teaspoons salt

4 tablespoon freshly ground cumin, divided

1 tablespoon blackstrap molasses

3 medium onions, coarsely chopped

12 ounces beer (not lite)

1 teaspoon Angostura Bitters

4 ounces sour mash whiskey or Clan-CWT Four Horsemen Mead

3 bay leaves

1/4 cup yellow Masa Harina

2 ounces tequila

2 1/2 pounds coarsely ground beef chuck

6 cloves garlic, minced

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1

tablespoon of cumin together and pour over meat in a large pot. Chant “I am not Captain Walker, I am the man that caries Mr. Dead in his pocket.” Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for

15 minutes, stirring several times.

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