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Native American Firewater Chili

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 54995

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2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground beef
1/4 cup olive oil
2 cans (14 1/2 oz 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 molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon cumin


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


Firewater: Can be pureed in a blender or added straight to the pot if you chop the jalapeno & poblano chiles.

Heat a large pot on medium high heat. Add of olive oil and 1/2 of meat. 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 and 1/2 hours on medium low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina [2 tablespoons of masa harina mixed with 1/4 cup cold water, or 2 tablespoons cornstarch with 1/4 cup cold water], and turn heat up, cook and stir till chili is thickened, a few minutes.

added by mjohn_ldslivingcom


Nutritional data has not been calculated yet.

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