Native American Firewater Chili

  • 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
  • Seasonings:
  • 2 tablespoons molasses
  • 2 tablespoons garlic salt
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • Firewater:
  • (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.

  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

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