Categories: Chili, Main dish, Tex-mex, Meats 
      Yield: 8 servings 
  
      4 lb Beef briskit (rough ground) 
      3    Medium onions coarsely chopp 
      5    Cloves of garlic minced 
      6    Pieces of bacon 
      1    12 oz. beer 
      2 oz Sour mash whiskey 
      2 tb Lackstrap molasses 
    1/2 ts Llspice 
      1 ts Salt to taste 
      4 tb Round cumin 
    1/2 c  Omato paste 
      3 c  Omato sauce 
      1 ts Orcestershire sauce 
      1    Green Bell pepper chopped 
      1    Red Bell pepper chopped 
      2 tb Ayenne flkes 
      8    Fresh whole Jalapeno~ pepper 
      2 tb Basco sauce 
    1/4 c  Asa harina (fine ground yell 
  
  Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell 
  peppers in the bacon grease with 1/2 of the minced garlic. Fry up the 
  briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to 
  medium high. Dump in the onions & peppers that you sauteed tomato sauce, 
  Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, & 
  the Tabasco sauce. When it begins to boil reduce heat to Medium and add all 
  other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low 
  to low heat for 1 hour, stirring frequently. Add the last of the cumin now 
  and cook for another 10-15 minutes on medium high. 
   Stir constantly during this last cooking period.