Recipe courtesy of Shari Saslaw

Native American Firewater Chili

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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


  1. 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. 
  2. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. 
  3. 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.