Categories: Chili, Mexican, Beans 
      Yield: 8 servings 
  
      3 lb Lean rough ground                   2 oz Sour mash whiskey 
           -chuck steak                        1 oz Vietnamese hot sauce 
      1 lb Lean pork shoulder                       -or Tabasco sauce 
      3    Medium onions chopped               5    Cloves garlic crushed 
      1    Green Bell pepper chopped           3 tb * masa harina (fine yellow 
      1    Red Bell pepper chopped                  -corn meal) 
      8    Fresh Jalapeno peppers              1 tb Soy sauce 
           -(2 seeded & chopped)               3    Bay leaves 
           -balance gashed                     2 c  Stewed tomatos chopped 
      2 tb Fresh ground cumin                  1 c  Tomato sauce 
      1 ts All Spice                           1 c  Tomato paste 
      1 tb Blackstrap molasses                      -* Items are optional 
     12 oz (1 can) beer(not Lite)          
  
  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 
  not yet been entered in any cook- offs but will be a winner I am sure! 
  "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF 
  CHILI!"