| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili, Main dish, Meat |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Sirloin rough ground |
| 2 |
lb |
Pork rough ground |
| 4 |
c |
Stewed tomatos |
| 3 |
|
Onions chopped |
| 4 |
|
Jalapenos seeded & chopped |
| 5 |
tb |
Cumin |
| 3 |
tb |
Tabasco sauce |
| 2 |
oz |
Sour mash whiskey |
| 16 |
oz |
Beer |
| 2 |
ts |
Salt |
| 1 |
c |
Tomato paste |
| 1/2 |
ts |
All spice |
| 5 |
|
Garlic cloves minced |
| 2 |
|
Bell peppers chopped |
| 3 |
c |
Tomato sauce |
| 2 |
tb |
Corn oil or peanut oil |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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