Mouth of Hell Chili by Dan Garrett
DGarrett@nea.org

1    Lg. onion chopped                   
1 c  (12oz.) beer
2 tb Peanut oil                          
3    Cloves garlic crushed
2 lb Rough ground beef brisket           
5 tb HOT chili powder
2 c  Stewed tomatos                      
1 ts Salt to taste
1 1/2 c  Tomato sauce                        
2 tb Cayenne flakes (min. 2 Tblsp
1 ts Molasses                            
2 tb Masa harina
1 tb Ground cumin                        
1 oz Tequila 150 proof
2 ts Paprika

Saute the onion & garlic in the oil. Add the meat and 
saute meat is browned. Add all remaining ingredients except 
the Tequila & cook for 1 hour 15 minutes. When you serve it 
pour the 150proof Tequila over the top of the chili in the pot.


Dan Garrett - NEA
Information Technology Services
202-822-7569 (w)  1-888-666-2403 (p)
DGarrett@nea.org