http://upt.org/lane/recipes/chili_recipe.txt
~*~ Bourbon-Steak Habanero Chili ~*~ Marinate 3 lbs. of cubed chuck roast in the bottom of the crock pot with 1 cup of Kentucky bourbon. Be sure to trim the fat from the chuck roast first. You can also substitute chuck roast with a round roast if you like. I've found both are similar in flavor, but round roast has less fat and is easier to cut into cubes. Sprinkle 1/2 a TSP of ground coriander on the cubed roast and bourbon mix. Add to this mix: 2 cups of diced white or yellow onions 1 cup of minced cilantro 2 medium-sized garlic cloves, chopped finely 2 minced habanero chili pepper 3 minced japalepno chili peppers 3 minced red chili (cayenne), or serrano chili peppers N.B.: I have found your results are better to use a food-processor to blend all of the chilis and their seeds together in one emulsified mix. 1 TBSP minced dill 3 TBSP chili powder 3 TBSP garlic powder 3 TBSP ground cumin 1 TBSP paprika 1 TBSP cayanne red pepper 1 TBSP celery salt 1 TSP oregano and 1 TSP rosemary OR 2 TSP of Italian seasoning 2 large bay leaves 1.5 TBSP salt 1.5 cups of mineral water Use a wood or plastic spoon to blend all of the spices, meat and ingredients together well. Set the lid on the crockpot and cook on high 1 hour. Switch the heat heat to low and cook another 5 hours (6 in total). Mix occasionally with the spoon. (6 hours later ... your house will smell quite different! ;-) Now add: 2 cans of tomato sauce (15 oz cans) 2 cans of diced tomatoes (14.5 oz cans) 2 cans of peeled or stewed tomatoes (14.5 oz cans) Ground pepper and salt if needed Lightly sprinkle 6 TBSP of corn meal on top of the chili blending evenly; avoid any clumping of the cornmeal. Simmer for an additional 8 to 10 hours. Ladle into a bowl. Add shreaded cheddar cheese and a dollop or two of sour cream on top. Enjoy.