Recipe courtesy of Harry Weiner
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Topping for each bowl:


In a large pot or cast-iron kettle, over medium-high heat, saute the first eight ingredients and all of the spices and a sprinkling of salt until the onions, garlic, and peppers are soft and the meat is just browned. 

Add the tomatoes, wine, beer, molasses, and honey. Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until total liquid volume has decreased by about 20%, stirring frequently (IMPORTANT TO STIR FREQUENTLY!). 

Add the cilantro, flour, and some more salt and some freshly ground black pepper, stirring to thicken and distribute evenly. Simmer for another 20 minutes. 

Ladle into bowls, top with the prescribed topping, and serve with plenty of tortilla chips. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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