Gates of Hell Chili
Source of Recipe
rburk
List of Ingredients
4 tablespoons Olive oil
5 pounds Boneless chuck (lean)
2 pounds Pork butt (lean) *
2 Med. onions -- coarsly chopped
4 Cloves garlic** -- minced
Salt to taste
1 teaspoon Black pepper
12 ounces Beer (not lite)
1 quart Tomato sauce
4 cups Stewed/chopped tomatoes
1 Green bell pepper -- chopped
1 teaspoon Allspice
4 tablespoons Fresh ground cumin
2 1/2 tablespoons Chili powder
1 ounce Soy sauce
2 ounces Whiskey
1/4 cup Dried chili peppers
1 tablespoon Tabasco sauce
1/2 cup Tomato paste
1/3 cup Masa harina
3 cups Uncooked white rice
Recipe
*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.
Prepare the rice following package directions so it is steaming hot when ready to serve.
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, cumin, chili powder, soy sauce, and whiskey.
Reduce heat to medium and cook for 10 minutes.
Add the dried peppers, Tabasco sauce, tomato paste, and salt as desired.
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 and cook for 1 minute.
Serve hot!
This recipe makes enough for 12-20 people.
Serve over white rice.
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