Ingredients

• 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 chopped yellow onions
• 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
• 2 tablespoons molasses
• 2 tablespoons garlic salt
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1 1/2 cups water
• 1 cup of gin
• 1 can poblano chiles in adobo sauce
• 3 fresh jalopenos
• 1 tablespoon ground black pepper

Instructions

1. 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 2-3 minutes.
2. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
3. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.