Don's Ambush Chili*

      Yield: 8 Servings

      3 lb lean rough chuck,Ground

      1 lb pork shoulder,Lean

      3    medium onions,Chopped

      1    green bell pepper,Chopped

      1    red bell pepper,Chopped

      3 T  cumin,Fresh Ground

      1 t  all spice

      1 T  blackstrap molasses

     12 oz (1 can) beer(not lite)

      2 oz sour mash whiskey

      1 c  tomato paste

      1 oz vietnamese hot sauce (or ta)

      3 T  masa harina

      1 T  soy sauce

      3    bay leaves

      2 c  stewed tomatos,Chopped

      1 c  tomato sauce

      1 c  tomato paste

6-10 ea jalapeno peppers whole

6-8 ea   fresh Jalapeno peppers(2 seeded & chopped) balance gashed

4-6 ea cloves garlic crushed 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

consistancy. Cook until beef is fork tender. Stir in rest of chili