Recipe: dead man’s chili

Rock n
Source: Flickr

Dead Man’s Chili
Yield: 6 to 8 servings.

1/4 cup chopped green and/or red bell pepper
1 pound lean beef, coarsely chopped
3 cups stewed chopped tomatoes
1 1/2 cups tomato paste
4 tablespoons chili powder
6 whole jalapeno peppers
1 1/2 teaspoons cayenne flakes
1 1/2 teaspoons salt
4 tablespoon freshly ground cumin, divided
1 tablespoon blackstrap molasses
3 medium onions, coarsely chopped
12 ounces beer (not lite)
1 teaspoon Angostura Bitters
4 ounces sour mash whiskey
3 bay leaves
1/4 cup yellow Masa Harina
2 ounces tequila
2 1/2 pounds coarsely ground beef chuck
6 cloves garlic, minced

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for 15 minutes, stirring several times.

Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing the sides of the jalapeno peppers and by adding more of them.

Serve over rice with hot cornbread. Great when served over scrambled eggs as well.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s