Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb Chili Grind Meat 3 ea Jalapeno chilies, seeded
3 sl Bacon -chopped fine
1 T Cumin seed, roasted and 1 ea Habanero chili, seeded
-ground -chopped fine
1 T New mexican chili powder, 1 lg Clove garlic
-plain 2 ea 15 oz cn stewed tomatoes
1 T Ancho chili powder, plain -(pureed in a blender)
1 T California chili powder, 1 ea 12 oz can beer
-plain 1 t Beef base
1 t Mexican oregano, crushed 3 t Paprika, sweet
1/4 t Thyme 1 t Coriander powder
1/4 t Allspice 1/4 t Cayenne pepper
1/4 t Dried cilantro 1 ea Shot Jim Beam Bourbon whisky
1 lg Onion (chopped fine) 2 T Olive oil
2 ea Stalks celery (chopped fine) Masa Harisa (Corn Flour for
1 cn El Paso green chiles (mild) -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 to a
boil and then simmer until done. 3 to 4 hours.

Submitted By JIM WELLER On 02-26-95

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