Title: Don's ambush chili*
 Categories: Chili, Texmex, Maindish
      Yield: 8 servings
 
      3 lb Lean rough ground
           -chuck steak
      1 lb Lean pork shoulder
      3    Medium onions chopped
      1    Green Bell pepper chopped
      1    Red Bell pepper chopped
      8    Fresh Jalapeno peppers
           -(2 seeded & chopped)
           -balance gashed
      2 T  Fresh ground cumin
      1 t  All Spice
      1 T  Blackstrap molasses
     12 oz (1 can) beer(not Lite)
      2 oz Sour mash whiskey
      1 oz Vietnamese hot sauce
           -or Tabasco sauce
      5    Cloves garlic crushed
      3 T  * masa harina (fine yellow
           -corn meal)
      1 T  Soy sauce
      3    Bay leaves
      2 c  Stewed tomatos chopped
      1 c  Tomato sauce
      1 c  Tomato paste
           -* Items are optional
 
  Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil
  or bacon grease. Add the meat & cook until browned. Add 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 1 Tblspn of cumin and stir it in.
  Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15
  minutes more and serve! This the recipe for my own AMBUSH CHILI, that
  has won in many cook-offs, and is retired from competition. The new
  recipe is called Ambush-2 Chili and has not yet been entered in any
  cook- offs but will be a winner I am sure! "CHILI RULE #1: NEVER USE
  BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"