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Gas Passer Chili




Source of Recipe


Jeff Maxwell's 'The Secrets of the M*A*S*H Mess.'


List of Ingredients




8 tablespoons olive oil, divided
1 1/2 pounds chuck roast, coarsely ground
1 1/2 pounds pork shoulder, cut into 1/2-inch cubes
6 cloves garlic, minced
2 large yellow onions, chopped
1 16-ounce can whole tomatoes, undrained
2 cups dark beer
1 8-ounce can prepared tomato sauce
5 serrano chilies, seeded and diced
1 cup chicken broth
1/2 cup chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon salt
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
10 dashes green Tabasco sauce
Cayenne pepper to taste
3 tablespoons masa harina or cornmeal
4 tablespoons hot water

Note: A 16-ounce can of pinto or chili beans may be added for texture. In Texas, however, it is semi-legal to make a citizen's arrest on a cook using beans in their chili.

Recipe



1. In a large heavy skillet heat 4 tablespoons of olive oil over medium-high heat. Add the meat and brown until there is no pink left. Remove from the heat, drain off the fat, and set aside.
2. In a large heavy pot heat 4 tablespoons of olive oil over medium heat. Add the garlic and onions and sauté for 5 minutes or until the onions are tender.
3. Add the browned meat and all of the remaining ingredients except the masa harina and hot water. Bring to a simmer, cover, and cook over low heat for 3 to 6 hours, stirring occasionally. More chicken broth may be added for a juicier version.
4. Mix the masa harina with hot water to make a light paste. Add to the chili 30 minutes before serving to thicken.