Deadman's Chili

2 1/2 lb Coarse ground beef chuck
1/4 c Green &/or red Bell pepper (leaner the better)
6 Cloves garlic minced
1 lb Coarsely chopped & boned beef
1/4 c Masa harina (fine yellow cornmeal}
3 c Stewed chopped tomatoes
1 1/2 c Tomato paste
4 tb Chili powder
6 Whole Jalapeno peppers
1 1/2 ts Cayenne flakes
1 1/2 ts Salt
4 tb Ground cumin (freshly ground
1 tb Blackstrap molasses
3 md Onions coarsely chopped
12 oz Beer (not lite)
1 ts Angostura Bitters
2 oz Tequila
4 oz Sour mash whiskey
3 Bay leaves

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 side of the Jalapeno peppers and 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 eggs as well. Serves 6-8 persons.

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