FKN-Systems

Title: SADDLEBAG CHILI*
Categories: Chili, Main dish, Tex/mexican, Meats
Yield: 8 servings

4 lb Beef briskit (rough ground) 1/2 c Omato paste
3 Medium onions coarsely chopp 3 c Omato sauce
5 Cloves of garlic minced 1 ts Orcestershire sauce
6 Pieces of bacon 1 Green Bell pepper chopped
1 12 oz. beer 1 Red Bell pepper chopped
2 oz Sour mash whiskey 2 tb Ayenne flkes
2 tb Lackstrap molasses 8 Fresh whole Jalapeno~ pepper
1/2 ts Llspice 2 tb Basco sauce
1 ts Salt to taste 1/4 c Asa harina (fine ground yell
4 tb Round cumin

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.