3 lb Lean rough ground chuck
1 lb Lean pork shoulder
3    Medium onions chopped
1    Green Bell pepper chopped
1    Red Bell pepper chopped
3 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstrap molasses
12 oz (1 can) beer(not Lite)
6    (to 10) Jalapeno peppers,
Whole
6    (to 8) fresh Jalapeno
Peppers, 2 seeded & chopped,
Balance gashed
4    (to 6) cloves garlic,
Crushed
2 oz Sour mash whiskey
1 c  Tomato paste
1 oz Vietnamese hot sauce or Ta
3 tb Masa harina
1 tb Soy sauce
3    Bay leaves
2 c  Stewed tomatos chopped
1 c  Tomato sauce
1 c  Tomato paste

Saute onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or
bacon grease. Add the meat and cook until browned. Add all other
ingredients
except the cumin. Stir constantly until it reaches a boil. Boil for 3-5
minutes then lower heat and cook, stirring often. After cooking for 10
minutes
add 2 Tblspn of cumin and stir it in. At this point take the whole
Jalapeno
(fresh) and gash them with a sharp knife in several places around the pod.
Add
them to the chili. Never use less than 2 but more if more “bite” is needed
or
desired. Cook for 1 hour on simmer then add the remaining cumin. Cook for
15
minutes more and serve! “CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY
ARE A
SIDE DISH, NOT PART OF THE CHILI!”