Gates Of Hell Chili Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
5 lbs: Boneless chuck, lean
2 lbs: Pork butt, (lean) *
2 Med.: onions, coarsly chopped
4 Cloves: garlic**, minced
Salt to taste,
1 tsp: Black pepper,
12 ounce: Beer, not lite
1 quart: Tomato sauce,
4 cup: Stewed/chopped tomatoes,
1: Green bell pepper, chopped
1 tsp: Allspice,
4 tbsp: Fresh ground cumin,
2 1/2 tbsp: Chili powder,
1 ounce: Soy sauce,
2 ounce: Whiskey,
1/4 cup: Dried chili peppers,
1 tbsp: Tabasco sauce,
1/2 cup: Tomato paste,
1/3 cup: Masa harina,
Directions:
*Note: The original recipe called for 2 to 2-1/2 lbs of pork. **
Additional garlic may be used also; originally: 4 to 6 cloves. Heat
the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes
and cook in the olive oil with the onions, the garlic, salt & black
pepper. In a large stock pot bring the beer to a boil. Add the meat
mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns
cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and
cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato
paste, & salt as desired. At this point stir in the masa harina
slowly and cook a bit. Cover after stirring well and cook for 1 hour,
stirring every 10 minutes. Add the remaining cumin & cook for 1
minute. Serve hot! This recipe makes enough for 12-20 people
depending upon their appetites. It is delicious served over white
rice or just by itself.
Source from luhu.jp
Additional garlic may be used also; originally: 4 to 6 cloves. Heat
the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes
and cook in the olive oil with the onions, the garlic, salt & black
pepper. In a large stock pot bring the beer to a boil. Add the meat
mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns
cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and
cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato
paste, & salt as desired. At this point stir in the masa harina
slowly and cook a bit. Cover after stirring well and cook for 1 hour,
stirring every 10 minutes. Add the remaining cumin & cook for 1
minute. Serve hot! This recipe makes enough for 12-20 people
depending upon their appetites. It is delicious served over white
rice or just by itself.
Source from luhu.jp