Deadman's Chili

Title: Deadman's Chili
Categories: Beer Can Chicken
Yield: 6 servings


3 md Onions chopped
2 oz Tequila
1 lb Coarsely chopped & boned
4 To 6 cloves of garlic minced -chicken(turkey will do too)
12 oz Beer (not Lite)
3 c Stewed chopped tomatos
1/4 c Masa Harina
1 1/2 c Tomato paste
1 ts Angostura Bitters
4 tb Chili powder
4 oz Sour mash whiskey
4 To 6 whole Jalapeno peppers
3 Bay leaves
1 1/2 ts Cayenne flakes
4 tb Ground cumin (freshly ground 1 1/2 ts Salt -is best)
1 tb Blackstrap molasses

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tb of cumin, together and pour over meat in a large pot. Bring slowly to a boil & 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 & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & 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 or fried eggs as well. Serves 6-8 persons.