Shelly's Recipe

GATES OF HELL CHILI

Category: Chili

4 tbsp olive oil
5 lbs boneless chuck (lean)
2 lbs pork butt (lean)
2 medium onions, coarsely chopped
4-6 cloves garlic, minced
Salt to taste
1 tsp black pepper
12 oz beer
1 quart tomato sauce
4 cups stewed/chopped tomatoes
1 green bell pepper, chopped
1 tsp allspice
4 tbsp ground cumin
2 1/2 tbsp chili powder
1 oz soy sauce
2 oz whiskey
1/4 cup dried chili peppers
1 tbsp Tabasco sauce
1/2 cup tomato paste
1/3 cup Masa harina

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, 2 tbsp cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired.

At this point 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 & cook for 1 minute. Serve hot! Serves 10-12 NOTE: Good served over white rice.