MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: WACKAMBLEM CHILI
 Categories: chili, beef
      Yield: 1 servings

    1/2 c  Gebhardts chili powder
      2    28 oz cans tomatoes
      1    6 oz can tomatoe paste
    1/2    bulb garlic, minced
      3 lb ground beef
    3/4 lb chorizo
      2 lb venison
    1/2 lb beef suet
      5    cubes beef bouillon
      3 md onions, chopped
      2    dried ancho chilis, crushed
      4    dried chili peppers, crushed
      4    poblano chilis, chopped in
           -chunks
      4    serrano chilis, chopped
      4    jalapenos, minced, seeds
           -removed
      4    dried cayenne peppers, whole
      3    pequin peppers
      2 tb coriander seeds, ground
    3/4 ts Mexican oregano
      1 tb cumin
      2    dark, earthy beers or ale
      1    shot tequila
    1/3 c  dried epazote wrapped in
           -cloth
      1 lb black beans
      1 cn refried beans
    1/4 c  cornmeal

Night before, pick through beans and over with water.  Soak
overnight.  Add epazote bag and cook 2 hours.  Check water
while cooking.  Grind venison with beef suet.  Brown all
meats and drain off fat.  Move to large stew pot.  Add
onions and garlic.  Cook 5 more minutes. Add spices, beer,
tequila, 1 quart (or more) of water, and bouillon.  Drain
beans, reserving liquid.  Add beans to pot.  Cook 2 hours,
uncovered, adding water if necessary (reserved bean juice
may be used). Add all peppers, tomatoes, and tomatoe paste.
Cook another 30 minutes.  Add can of refried beans and
cornmeal.  Cook 30 more minutes.

Serve with a dollop of the following topping:
1/3 cup fresh cilantro chopped
8   oz sour cream
1/4 # each Monterrey Jack & Longhorn
Combine all ingredients.

From: KOUNTRY COOK #1 @1912232
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