Hot-Rod Lincoln Chili

      Yield: 1 Servings

  1 3/4 lb chili grind meat

      3 sl bacon

      1 T  cumin seed,roasted and

           -ground

      1 T  new mexican chili powder

           -plain

      1 T  ancho chili powder,plain

      1 T  california chili powder

           -plain

      1 t  mexican oregano,crushed

    1/4 t  thyme

    1/4 t  allspice

    1/4 t  cilantro,Dried

      1 lg onion (chopped fine)

      2    stalks celery (chopped fine)

      1 cn el paso green chiles (mild)

      3    jalapeno chilies,seeded

           -chopped fi,ne

      1    habanero chili,seeded

           -chopped fine

      1 lg clove garlic

      2    15 oz cn  stewed tomatoes

           -(pureed i,n a blender)

      1    12 oz can beer

      1 t  beef base

      3 t  paprika,sweet

      1 t  coriander powder

    1/4 t  cayenne pepper

      1    shot jim beam bourbon whisky

      2 T  olive oil masa harisa (corn

           -flour f,or thickening)

Cook bacon and reserve grease for sauting onions and garlic. In a

large chili pot, saute onion and garlic. Remove onions and garlic and

set aside. Add olive oil and cook meat until grey in color, but not

browned. Add onion and garlic back to chili pot.

Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed

tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring