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
- 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.
- 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 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.
Reviews
The name of this recipe is completely racist and helped to perpetuate racial stereotypes. Ignorance is not an excuse for racism. Please either remove the recipe complete or change the name so that it has nothing to do with native Americans or “firewater.” This recipe has nothing to do with indigenous peoples, even if it has buffalo meat and peppers in it.
What a racistly named chili.
OMG – so GOOD!!!! I made this for a work, pot luck and was a HUGE hit!!!
THIS CHILI is the ONE!! Won the Clearinghouse HQ chili cookoff, and Walter’s Bar 2 yrs in a row. Plus, a Food Network competition! I add more brown sugar and almost the entire can of chipotle.
It’s additive!
This has been my “go to” chili for the past 13 years. I love it and every one I have let try it loves it too. It is SUPER hot, but amazing! We put a on of Mexican cheese on top and eat it with tortilla chips.
Awesome chili!!! Everyone asks me to make this stuff. The firewater can be tamed down otherwise look out…HOT STUFF!
A woman in my department made this for our chili contest. She actually made it without the firewater, which made for a nice mild, sweet chili. I loved it! So if you don’t like spicy food, try it without the firewater.
hi,i am not a big fan of chili.i am also a shari person.i am married to A GOOD man.i was in the navy for 10 years.my husbAnd wAs A marine for 6 years.i am a chef,not on tv.we have been together for 18 years.we traveled around the world.keep it up ,i love wonderful food.i loved italy.i live in a beautiful house too.jim built it.that is his name.jim loves chili,thanks shari
My husband has staked his claim on this recipe and calls it HIS chili… 🙂 We LOVE spicy anything, and even this one is very hot. It is definitely not for the people who like bland food! We like to top it with a dollop of sour cream, shredded cheese, and cilantro, with a bowl of tortilla chips on the side. Trust me on this one, it’s amazing! 🙂
Hot and spicey…..Firewater Chili is just as it is described. Could be tamed down for those who can not take the heat !