Basic information

Name: Screaming sphincter chili

Yield: 12

Categories chili, main dish, meats



 5 Tbs
 Garlic cloves minced
 4 c
 Stewed tomatos
 Jalapenos seeded & chopped
 3 lb
 Sirloin rough ground
 3 c
 Tomato sauce
 3 Tbs
 Tabasco sauce
 Onions chopped
 2 tsp
 2 oz
 Sour mash whiskey
 2 lb
 Pork rough ground
 2 Tbs
 Corn oil or peanut oil
 Bell peppers chopped
 16 oz
 1/2 tsp
 All spice
 1 c
 Tomato paste


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