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 ***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
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.