Karen's Kitchen

INGREDIENTS:

2.5 to 3 lbs beef sirloin tips, round steak, or brisket
1.5 lbs fresh ground pork
1/2 cup olive oil
3 medium onions, chopped
1 clove garlic, chopped
3 to 6 jalapeno peppers, seeded and chopped (or 1 4-oz can of jalapenos peppers)
3 to 4 medium sweet red bell peppers, chopped
1 or 2 green bell peppers, chopped
4 to 6 long green peppers, chopped
1 medium zucchini, cubed
35 oz canned whole Italian tomatoes (must be Italian!)
1 8-oz can tomato paste
1 tablespoon maiserena (masa) flour
3 bay leaves
1 tablespoon crushed oregano
1 tablespoon salt
1.5 tablespoon cumin
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon fresh ground black pepper
3 to 4 tablespoon chili powder
1.5 tsp dry mustard
1/2 cup beef broth
1/2 can beer
3 oz bourbon
1/2 oz tequila
Cut meat into one-quarter inch cubes and brown in a tablespoon of olive oil with one-half the chopped garlic. Take meat from the skillet, preserving the cooking juices. Brown the ground pork, stirring and breaking it up as it cooks. Drain and discard the fat. Mix cooked pork with cooked beef (or venison) in a large ten-quart kettle.

In another skillet, sauté chopped onions with the remaining garlic, chopped jalapenos (see note below), sweet green peppers, long hot peppers, and zucchini in the remaining olive oil until golden. Then add the meat.

Place the pot on low burner and add Italian tomatoes, crushing some of them in your hand as they come from the can. Mix the flour with a little tomato sauce, tomato paste, bay leaves, salt, cumin, oregano, vinegar, brown sugar, black pepper, chili powder, and dry mustard. Then add one-half cup of the beef cooking liquid, tequila, bourbon and beer to the pot. (NOTE: If using canned jalapenos instead of fresh, add them now.) Cook slowly for four or five hours, depending on the desired degree of thickness, stirring thoroughly and frequently to prevent scorching or sticking. Sample frequently. Add beer to adjust consistency and correct seasoning.

For a much hotter flavor, add a few more jalapenos and some crushed red pepper. CAUTION: Fresh jalapeno peppers contain an oil that produces a strong burning sensation on the skin. Do not rub your eyes or touch other tender parts of your body -- washing, even with lemon juice, is said to bring no relief.

This recipe yields about one and a half gallons. If you have any left over, it can be frozen for later.

This is an outstanding recipe, and once you have tasted it you'll throw stones and at almost every other recipe!

Submitted by: Doug from Illinois