Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Native American Firewater Chili
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- #54995
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground beef
1/4 cup olive oil
2 cans (14.5 ounce size) peeled whole tomatoes (crushed with juice added)
2 medium yellow onions, chopped
4 cloves fresh minced garlic
2 ears corn, kernels scraped off
2 cans chopped green chiles
1 can red kidney beans
2 tablespoons cornstarch, MIXED WITH
1/4 cup cold water (optional)
Seasonings
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon cumin
Firewater
1 1/2 cup water
1 cup gin or vodka
1 can poblano chiles in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper
directions
For Firewater: Can be pureed in a blender or added straight to the pot if you chop the jalapeno and poblano chiles.
For Chili: Heat a large pot on medium high heat. Add olive oil and half of the meats. Brown on all sides, remove or push to side, then add remaining meat.
Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2 to 3 minutes. Add Firewater and cover. Cook for 1 1/2 hours on medium low heat until meat is tender, stirring occasionally.
For thicker chili, add cornstarch mixture and turn heat up. Cook and stir until chili is thickened, a few minutes.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 20, 2019
I created this award winning chili! The key is the hand cut cubes of beef, and taking the time to brown them in batches! Only use a quarter a can of the chilies in adobo before tasting - it can be really spicy if you use entire can! This wins every chili contest!!! Good luck, Shari Scoggin Saslaw