Screaming sphincter chili
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Sirloin rough ground |
| 2 | pounds | Pork rough ground |
| 4 | cups | Stewed tomatos |
| 3 | Onions chopped | |
| 4 | 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 | Garlic cloves minced | |
| 2 | Bell peppers chopped | |
| 3 | cups | Tomato sauce |
| 2 | tablespoons | Corn oil or peanut oil |
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