Native American Firewater Chili
Recipe courtesy of Shari Saslaw from Cary, NC, for the FoodTV.com Manly Man Chili Cook-Off
- 2 pounds chuck steak or buffalo meat, cut into small cubes
- 1 pound ground chuck
- 1/4 cup olive oil
- 2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added)
- 2 medium chopped yellow onions
- 4 cloves fresh minced garlic
- 2 ears of corn - kernels scraped off or 1 box frozen white corn
- 2 cans chopped green chiles
- 1 can of red kidney beans
- 2 tablespoons molasses
- 2 tablespoons garlic salt
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- (can be purred in a blender or added straight to the pot if you chop the jalapeno and poblano chiles)
- 1 1/2 cups water
- 1 cup of gin
- 1 can poblano chiles in adobo sauce
- 3 fresh jalopenos
- 1 tablespoon ground black pepper
Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.
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