Side Pannel
Gates of Hell Chili
Gates of Hell Chili
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Meat
Ingredients List
- 4 tb Olive oil
- 5 lb Boneless chuck (lean)
- 2 lb Pork butt (lean) *
- 2 Med. onions; coarsly chopped
- 4 Cloves garlic** ; minced
- Salt to taste
- 1 ts Black pepper
- 12 oz Beer (not lite)
- 1 qt Tomato sauce
- 4 c Stewed/chopped tomatoes
- 1 Green bell pepper; chopped
- 1 ts Allspice
- 4 tb Fresh ground cumin
- 2 1/2 tb Chili powder
- 1 oz Soy sauce
- 2 oz Whiskey
- 1/4 c Dried chili peppers
- 1 tb Tabasco sauce
- 1/2 c Tomato paste
- 1/3 c 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.
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.
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