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Receta Ambush Chili
by Global Cookbook

Ambush Chili
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  Raciónes: 8

Ingredientes

  • 3 lb Lean rough ground chuck steak
  • 1 lb Lean pork shoulder
  • 3 med onions minced
  • 1 x Green Bell pepper minced
  • 1 x Red Bell pepper minced
  • 8 x Fresh Jalapeno peppers (2 seeded & minced) balance gashed
  • 2 Tbsp. Fresh grnd cumin
  • 1 tsp All Spice
  • 1 Tbsp. Blackstarp molasses
  • 12 ounce (1 can) beer(not Lite)
  • 2 ounce Sour mash whiskey
  • 1 ounce Vietnamese warm sauce or possibly Tabasco sauce
  • 5 x Cloves garlic crushed
  • 3 Tbsp. masa harina (fine yellow corn meal)
  • 1 Tbsp. Soy sauce
  • 3 x Bay leaves
  • 2 c. Stewed tomatos minced
  • 1 c. Tomato sauce
  • 1 c. Tomato paste

Direcciones

  1. Saute/fry' onions, garlic, and minced peppers in 4 Tblspns of peanut oil or possibly bacon grease. Add in the meat & cook till browned. Add in other ingredients except the cumin. Stir constantly till it reaches a boil. Boil for 3-5 min then lower heat and cook, stirring often. After cooking for 10 min add in 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add in the remnaining cumin. Cook for 15 min more and serve! This the recipe for my own AMBUSH CHILI, which has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"