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 |
