Jim's Devilish Chili |
| Name: |
James Baker |
| Base: |
March ARB, California |
| Recipe: |
Yield: 6 servings
2 lb Stew meat, chopped coarse
16 oz Chorizo pork sausage
1 lg Spanish onion, chopped coarse
1 lg Bell pepper (green), chopped coarse
2 tb Olive oil (extra light)
3 cl Garlic - large cloves
12 oz Beer - not lite beer
¼ cp Bourbon - Jim Beam (any good sippin bourbon will do)
* 1 Jalapeno pepper, cored, seeded, and chopped fine
1 Ancho pepper, chopped coarse - (a pasilla pepper can substitute)
1 ts Salt
2 lg Roma tomatoes, fresh
¼ ts Tabasco sauce
1 cn Tomato sauce (8 oz)
1 cn Tomato paste (8 oz)
1 ts Cayenne pepper
1 tb Molasses
2 tb Cumin
*Use 2 jalapeno peppers if you like to breathe fire like a dragon.
Sauté onions, garlic, and chopped peppers in olive oil. Add chorizo and stew meat, and brown well. Add beer and bourbon, bring to boil. Lower heat to simmer & add other ingredients except for cumin. After about 30 minutes cooking add 1 tb cumin, then after 1 hour add last tb of cumin and cook for at least 15 more minutes.
Serve with warm tortillas, lots of cool beverage, and enjoy.
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