Title: Branding Iron Chili
Categories: Chili Ethnic Meat
Yield: 12 Servings
| 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 |
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