Branding iron chili

Yield: 12 servings

Measure Ingredient
3 pounds Sirloin rough ground
2 pounds Pork rough ground
4 cups Stewed tomatos
3 Onions chopped
4 Jalapenos seeded & chopped
5 tablespoons Cumin
3 tablespoons Tabasco sauce
2 ounces Sour mash whiskey
16 ounces Beer
2 teaspoons Salt
1 cup Tomato paste
½ teaspoon All spice
5 Garlic cloves minced
2 Bell peppers chopped
3 cups Tomato sauce
2 tablespoons Corn oil or peanut oil

Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is browned and the onions are transluscent. In a large pot bring the beer and whiskey to a slow boil. Add the meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently. Add the remaining cumin and serve.

Origin: Pat Kilgore, Chili cook and a great lady! circa 1989

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