Preparation:
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 |
