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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: mjohn_ldslivingcom
Servings: 8
2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground chuck
¼ cup olive oil
2 14 ½ ounce cans peeled whole tomatoes, crushed with juice added
2 medium yellow onions, chopped
4 cloves fresh minced garlic
2 ears corn, kernels scraped off
2 cans chopped green chiles
1 can red kidney beans
For the Seasonings:
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin
For the Firewater:
1 ½ cup water
1 cup gin or Vodka
1 can poblano chiles in adobo sauce
3 fresh jalapeños
1 tablespoon ground black pepper
The Firewater can be pureed in a blender or added straight to the pot if you chop the jalapeño and poblano chiles.
Heat a large pot on medium high heat. Add of olive oil and ½ of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2 to 3 minutes. Add Firewater and cover. Cook for 1 and ½ hours on medium low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with ¼ cup cold water, or 2 tablespoons cornstarch with ¼ cup cold water), and turn heat up, cook and stir till chili is thickened, a few minutes.