Yield: 12 servings
Measure | Ingredient |
---|---|
3 pounds | Sirloin rough ground |
2 pounds | Pork rough ground |
4 cups | Stewed tomatos |
3 \N | Onions chopped |
4 \N | 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 \N | Garlic cloves minced |
2 \N | 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