Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Deadman's Chili

Servings: 6 to 8

This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well.

2 ½ pounds coarse ground beef chuck, the leaner the better
1 pound coarsely chopped and boned turkey
3 cups stewed chopped tomatoes
1 ½ cups tomato paste
4 tablespoons chili powder
6 whole jalapeño peppers
1 ½ teaspoons cayenne flakes
1 ½ teaspoons salt
1 tablespoon blackstrap molasses
3 medium onions, chopped
¼ cup green and/or red Bell pepper
2 ounces Tequila
6 garlic cloves, minced
12 ounces beer, not Lite
¼ cup masa harina
1 teaspoon Angostura Bitters
4 ounces sour mash whiskey
3 each bay leaves
4 tablespoons ground cumin

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. 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. Lower heat again to simmer and cook for 1 ½ to 2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the jalapeño peppers and by adding more of them.

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