Saddlebag Chili

Yield: 8 servings

4 pounds beef brisket (rough ground)
3 medium onions, coarsely chopped
5 cloves garlic, minced
6 slices bacon
1 (12 ounce) can beer
2 ounces sour mash whiskey
2 tablespoons blackstrap molasses
1/2 teaspoon allspice
1 teaspoon salt, or to taste
4 tablespoons ground cumin
1/2 cup tomato paste
3 cups tomato sauce
1 teaspoon Worcestershire sauce
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons cayenne pepper flakes
8 fresh whole jalapeno peppers
2 tablespoons Tabasco sauce
1/4 cup Masa Harina

Fry bacon, reserving the grease. Save bacon for another use. Saut? the onions and bell peppers in the bacon grease with 1/2 of the minced garlic. Fry brisket.

Pour the beer and the whiskey into a large pot and turn heat to medium high. Add saut?ed onions and peppers, tomato sauce, jalapenos and 3/4 of the cumin, the Worcestershire sauce, cayenne flakes and Tabasco sauce. When mixture begins to boil, reduce heat to medium and add remaining ingredients except the 1 remaining tablespoon cumin. Cook on medium-low to low heat for 1 hour, stirring frequently.

Add the remaining cumin and cook for another 10 to 15 minutes over medium-high heat, stirring constantly.