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Default Native American Firewater Chili

Native American Firewater Chili

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 yellow onions, chopped
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

Seasonings
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin

Firewater
[can be pureed in a blender or added straight to the pot if you chop the
jalapeno & poblano chiles]
1 1/2 cups water
1 cup of gin [Vodka]
1 can poblano chiles in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper

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 to 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 cup cold water, or 2 tablespoons cornstarch with 1/4 cup cold water],
and turn heat up, cook and stir till chili is thickened, a few minutes.

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