Categories: Beef, Chili, Spicy/hot 
      Yield: 6 servings 
  
  2 1/2 lb Coarse ground beef chuck 
    1/4 c  Green &/or red Bell pepper 
           -(leaner the better) 
      6    Cloves garlic minced 
      1 lb Coarsely chopped & 
           -boned beef 
    1/4 c  Masa harina (fine yellow 
           -cornmeal} 
      3 c  Stewed chopped tomatos 
  1 1/2 c  Tomato paste 
      4 tb Chili powder 
      6    Whole Jalapeno peppers 
  1 1/2 ts Cayenne flakes 
  1 1/2 ts Salt 
      4 tb Ground cumin (freshly ground 
      1 tb Blackstrap molasses 
      3 md Onions coarsely chopped 
     12 oz Beer (not lite) 
      1 ts Angostura Bitters 
      2 oz Tequila 
      4 oz Sour mash whiskey 
      3    Bay leaves 
  
  Cook meat, 1 clove of garlic and 1 onion together. Mix all other 
  ingredients except 1 Tbslpsn of cumin together and pour over meat in 
  a  large pot. Bring slowly to a boil and stir continously 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 1.5 -2  hours stiurring frequently. Add remaining cumin 
  after cooking for 1 hour.  You may make this hotter by gashing the side 
  sof the Jalapeno peppers and  by adding more of them. This recipe when 
  served over rice with fresh,  piping hot cornbread is hard to beat! It 
  is excellent when served over  scrambled eggs as well. Serves 6-8 
  persons.