Branding Iron Chili Recipe

  
      Yield: 12 Servings
 
      3 lb sirloin rough,Ground
      2 lb pork rough,Ground
      4 c  stewed tomatos
      3    onions,Chopped
      4    jalapenos seeded &,Chopped
      5 T  cumin
      3 T  tabasco sauce
      2 oz sour mash whiskey
     16 oz beer
      2 t  salt
      1 c  tomato paste
    1/2 t  all spice
      5    garlic cloves,Minced
      2    bell peppers,Chopped
      3 c  tomato sauce
      2 T  corn oil (or peanut oil)

Heat the oil in a large, cast iron skillet. Cook the meats, onions,
garlic and Bell peppers until meat is browned and the onions are
transluscent. In a large pot bring the beer and whiskey to a slow
boil. Add the meat mixture, tomato sauce, tomato paste, and all
spices except 1 T of cumin. Reduce the heat, cover and simmer for 1
hour stirring frequently. Remove the lid and cook for 30 minutes more
continuing to stir frequently. Add the remaining cumin and serve.

Brother Dave's Chili
 
      Yield: 12 Servings
 
      3 lb stew meat*
      1    black pepper,To Taste
      1 T  salt
      2    large onions,chopped
      2 t  paprika
      2 t  oregano
     12 oz can tomato sauce
    1/2 c  masa harina
      1 T  red peppers**,Dried
      1    dash pehchaud's bitters
      1 T  corn oil,if needed
    1/2 c  chili powder
      3    bell peppers,chopped
      2 t  comino and seeds,Ground
      2 t  cayenne pepper
      2 c  chickenstock,or your choice
      6    whole tomatos up,Sliced
     48 oz can of v8
      1    jalapenos,to taste
      1    pinch nutmeg

3-6     ea large cloves garlic; chopped 2-3 ea magnolia leaves;
minced *Or chuck roast coarse chopped (lose the **Santa Fe variety
works here Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good. Add tomato sauce,
tomatoes, broth and simmer several hours until it looks good. Add the
Masa to thicken the mix and when it's ready, add the Peychaud's and
nutmeg to set it off.