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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Sirloin rough ground

  2. 2 lbs 908g / 32oz Pork rough ground

  3. 4 cups 250g / 8.8oz Stewed tomatoes

  4. 3 Onions chopped

  5. 4 Jalapenos seeded & - chopped

  6. 5 tablespoons 75ml Cumin

  7. 3 tablespoons 45ml Tabasco sauce

  8. 2 oz 56g Sour mash whiskey

  9. 16 oz 454g Beer

  10. 2 teaspoons 10ml Salt

  11. 1 cup 237ml Tomato paste

  12. 1/2 teaspoon 2 1/2ml All spice

  13. 5 Garlic cloves minced

  14. 2 Bell peppers chopped

  15. 3 cups 711ml Tomato sauce

  16. 2 tablespoons 30ml Corn oil or peanut oil

Instructions Jump to Ingredients ↑

  1. 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 translucent.

  2. 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.

  3. Reduce the heat, cover and simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir frequently.

  4. Add the remaining cumin and serve.

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

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