Name: Native American Firewater Chili
Cuisine: american
Ingredients: 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; 1 1/2 cups water; 1 cup of gin; 1 can poblano chiles in adobo sauce; 3 fresh jalopenos; 1 tablespoon ground black pepper

Directions

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.

Cook’s Note

Firewater can be pureed in a blender or added straight to the pot if you chop the jalapeno and poblano chiles.

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

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Native American Firewater Chili

Seasonings:

Firewater:

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