Screaming Sphincter Chili

Course : Chili
Serves: 12
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Ingredients:

3 pound Sirloin rough ground
2 pound Pork rough ground
4 Cup Stewed tomatos
3 medium Onions chopped
4 medium Jalapenos seeded and chopped
5 tablespoons Cumin
3 tablespoons Tabasco sauce
2 ounces Sour mash whiskey
16 ounces Beer
2 teaspoon Salt
1 Cup Tomato paste
1/2 teaspoon All spice
5 cloves Garlic minced
2 medium Bell peppers chopped
3 Cup Tomato sauce
2 tablespoons Corn oil or peanut oil
 

Preparation / Directions:

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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