Native American Firewater Chili

1. 2 pounds chuck steak or buffalo meat, cut into small cubes
2. 1 pound ground chuck
3. 1/4 cup olive oil
4. 2 14 1/2 oz cans of peeled whole tomatoes [hand crushed with juice added]
5. 2 medium yellow onions, chopped
6. 4 cloves fresh minced garlic
7. 2 ears of corn, kernels scraped off or 1 box frozen white corn
8. 2 cans chopped green chiles
9. 1 can of red kidney beans

1. Seasonings
2. 2 tablespoons molasses
3. 2 tablespoons garlic salt
4. 2 tablespoons chili powder
5. 2 tablespoons brown sugar
6. 1 teaspoon ground cumin

1. Firewater
2. [can be pureed in a blender or added straight to the pot if you chop the
3. jalapeno & poblano chiles]
4. 1 1/2 cups water
5. 1 cup of gin [Vodka]
6. 1 can poblano chiles in adobo sauce
7. 3 fresh jalapenos
8. 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.