Rod's Chili Recipe

Rod's Chili

Yield: 1 Servings

1 3/4 lb chili grind meat
3 sl bacon
1 T cumin seed,roasted and
-ground
1 T new mexican chili powder
-plain
1 T ancho chili powder,plain
1 T california chili powder
-plain
1 t mexican oregano,crushed
1/4 t thyme
1/4 t allspice
1/4 t cilantro,Dried
1 lg onion (chopped fine)
2 stalks celery (chopped fine)
1 cn el paso green chiles (mild)
3 jalapeno chilies,seeded
-chopped fi,ne
1 habanero chili,seeded
-chopped fine
1 lg clove garlic
2 15 oz cn stewed tomatoes
-(pureed i,n a blender)
1 12 oz can beer
1 t beef base
3 t paprika,sweet
1 t coriander powder
1/4 t cayenne pepper
1 shot jim beam bourbon whisky
2 T olive oil
1 masa harisa (corn flour for
-thicken,ing)

Cook bacon and reserve grease for sauting onions and garlic. In a
large chili pot, saute onion and garlic. Remove onions and garlic and
set aside. Add olive oil and cook meat until grey in color, but not
browned. Add onion and garlic back to chili pot. Add dry spices and
cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon
bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and
then simmer until done. 3 to 4 hours.