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Deer Hunter's Chili




Source of Recipe


Internet


List of Ingredients




2-3 lb. beef sirloin tips, round steak or brisket, cubed
1 1/2 lb. fresh ground pork
1/2 cup olive oil
3 medium onions, chopped
1 clove garlic, minced
3-6 Jalapeno peppers, chopped
3-4 medium red sweet peppers, chopped
1 or 2 green peppers, chopped
4-6 fresh hot banana peppers, chopped
1 medium zucchini, cubed
1 35 oz. can of Italian tomatoes, Mary uses much more
12 oz. tomato paste
1 tablespoon maiseren flour, available in Mexican shops (optional)
3 bay leaves
1 tablespoon crushed oregano
1 tablespoon salt
1 1/2 tablespoons cumin
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon fresh ground pepper
3-4 tablespoons chili powder
1 1/2 teaspoons dry mustard
1/2 cup beef broth
1 can of beer
3 oz. bourbon whiskey
1 oz. tequila



Recipe



Brown beef in one tablespoon of oil with one half of the garlic. Remove meat and juices (reserving the juices to create the broth) from skillet and continue to brown the ground pork. Drain fat and combine with beef in a large 10 quart kettle. Next in another skillet, sauté onions, all the peppers, zucchini and remaining garlic with the remaining oil until golden. Add to the meat. Place pot on a low burner and add the tomatoes, crushing some of them as they come from the can. Reserve some of the tomato juice and add the flour to make a paste. Add the paste, tomato paste, bay leaves, salt, cumin, oregano, vinegar, brown sugar, pepper, chili powder, mustard, broth, beer, bourbon and tequila to the pot. If using canned jalapenos, add them now. If you need to add beans, add them now also. Cook slowly for 4-5 hours depending on desired degree of thickness. Stirring occasionally. For a much hotter flavor, add a few more jalapenos and some crushed red pepper. Serve with cold beer, corn bread, or top with shredded cheddar cheese, sour cream and fresh chopped onions. This recipe yields about 1 1/2 gallons which can be frozen. I like to prepare the chili, chill for a day, then re-heat and serve. The chilling and reheating really seem to bring out all the flavors.