| 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
A Message from our Provider:
“He who kneels before God can stand before anyone.”