Jim's Devilish Chili |
| Name: |
James Baker |
| Base: |
March Air Reserve Base, CA |
| Recipe: |
JIM’S DEVILISH
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 or Poblano pepper, chopped
coarse
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 or for a slightly milder flavor, substitute 1 or 2 Santa Fe Grande’s (yellow peppers).
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.
Recipe by: James L Baker
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