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Dead Man's Chili


INGREDIENTS
  1. 1 pound lean beef, coarsely chopped
  2. 3 cups stewed chopped tomatoes
  3. 1 1/2 cups tomato paste
  4. 4 tablespoons chili powder
  5. 6 whole jalapeno peppers
  6. 1 1/2 teaspoons cayenne flakes
  7. 1 1/2 teaspoons salt
  8. 4 tablespoon freshly ground cumin, divided
  9. 1 tablespoon blackstrap molasses
  10. 3 medium onions, coarsely chopped
  11. 12 ounces beer (not lite)
  12. 1 teaspoon Angostura Bitters
  13. 4 ounces sour mash whiskey
  14. 3 bay leaves
  15. 1/4 cup yellow Masa Harina
  16. 2 ounces tequila
  17. 2 1/2 pounds coarsely ground beef chuck
  18. 6 cloves garlic, minced
  19. 1/4 cup chopped green and/or red bell pepper
DIRECTIONS
  1. Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot.
  2. Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for 15 minutes, stirring several times.
  3. Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently.
  4. Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing the sides of the jalapeno peppers and by adding more of them.
  5. Serve over rice with hot cornbread. Great when served over scrambled eggs as well.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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