Categories: Chili, Tex-mex, Main dish, Meats 
      Yield: 8 servings 
  
      3 lb Lean rough grnd chuck steak 
      1 lb Lean pork shoulder 
      3    Medium onions chopped 
      1    Green Bell pepper chopped 
      1    Red Bell pepper chopped 
      8    Fresh Jalapeno peppers 
           -(2 seeded & chopped) 
           -balance gashed 
      2 tb Fresh ground cumin 
      1 ts All Spice 
      1 tb Blackstarp molasses 
     12 oz (1 can) beer(not Lite) 
      2 oz Sour mash whiskey 
      1 oz Vietnamese hot sauce or 
           - Tabasco sauce 
      5    Cloves garlic crushed 
      3 tb * masa harina (fine yellow 
           -corn meal) 
      1 tb Soy sauce 
      3    Bay leaves 
      2 c  Stewed tomatos chopped 
      1 c  Tomato sauce 
      1 c  Tomato paste 
  
  Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or 
  bacon grease. Add the meat & cook until browned. Add other ingredients 
  except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 
  minutes then lower heat and cook, stirring often. After cooking for 10 
  minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer 
  then add the remnaining cumin. Cook for 15 minutes more and serve! This the 
  recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is 
  retired from competition. The new recipe is called Ambush-2 Chili and has 
  been entered now, in some 12 cook- offs and has placed each time including 
  3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, 
  NOT PART OF CHILI!" 
   
  I believe this is from dandy Don Huston, down Floriday way... Reposted by 
  Bud Cloyd