Deadman’s Chili Recipe
I came across this recipe recently and just had to give it a go. Anything with this much alcohol in it must be good! Seriously though, try it out, I’m sure your family will love it, and it’s a very versatile and easy chili recipe that can be used in many different ways, see what works best for you!
Deadman’s Chili Recipe Preparation: boil
Recipe Serves: 6
Ingredients for Deadman’s Chili Recipe
Deadman's Chili Recipe
2 lb (to 2-1/2 lbs) coarse ground beef chuck, leaner the better
1 lb Coarsely chopped and boned chicken (turkey will do too)
3 c Stewed chopped tomatoes
1-1/2 c Tomato paste
4 tb Chili powder
4 (to 6) whole Jalapeno peppers
1-1/2 ts Cayenne flakes
1-1/2 ts Salt
1 tb Blackstrap molasses
3 med Onions chopped
1/4 c Green and/or red Bell pepper
2 oz Tequila
4 (to 6) cloves garlic minced
12 oz Beer (not Lite)
1/4 c Masa harina
1 ts Angostura Bitters
4 oz Sour mash whiskey
3 Bay leaves
4 tb Ground cumin (freshly ground is best)
Deadman’s Chili Recipe Preparation
Cook meat, 1 clove of garlic and 1 onion together.
Mix all other ingredients except, 1 Tbslpsn of cumin, together and pour over meat in a large pot. Bring slowly to a boil and stir continuously 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 and 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 and by adding more of them.
This Deadman’s chili 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 people.
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Mick Reade
