Recipe for Dons Ambush Chili 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3 lb Lean rough ground chuck
1 lb Lean pork shoulder
3 med onions chopped
1 x Green Bell pepper chopped
1 x Red Bell pepper chopped
3 tbl Fresh ground cumin
1 tsp All Spice
1 tbl Blackstrap molasses
12 oz (1 can) beer(not Lite)
6 x (to 10) Jalapeno peppers,
Whole
6 x (to 8) fresh Jalapeno
Peppers, 2 seeded & chopped,
Balance gashed
4 x (to 6) cloves garlic,
Crushed
2 oz Sour mash whiskey
1 cup Tomato paste
1 oz Vietnamese hot sauce or Ta
3 tbl Masa harina
1 tbl Soy sauce
3 x Bay leaves
2 cup Stewed tomatos chopped
1 cup Tomato sauce
Instructions:
Instructions: Saute onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add all other ingredients
except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes
add 2 Tblspn of cumin and stir it in. At this point take the whole Jalapeno

(fresh) and gash them with a sharp knife in several places around the pod.

Add
them to the chili. Never use less than 2 but more if more "bite" is needed or
desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for 15
minutes more and serve! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A
SIDE DISH, NOT PART OF THE CHILI!"

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