Tiger Mountain Shotgun Chili

Name: Tiger Mountain Shotgun Chili
Total time: 3600 s
Yield: 20 servings
Cuisine: American
Ingredients: 2 large bell peppers; 2 bunch celery; 1 can corn niblets; 2 can large diced tomatoes; 2 can small diced tomatoes; 2 can black beans; 2 can tomato paste; 2 large yellow onion; 5 tbsp butter; 1 2/3 cup whiskey; 2 tbsp hot sauce; 4 tbsp chili powder; 2 tbsp cayenne pepper; 2 tbsp freshly ground black pepper; 1 tsp dill; 3 tbsp brown sugar; 2 tbsp sea salt; 2 tbsp cloves; 2 tbsp garlic; 2 lb lean ground beef; 4 slice bacon; 1 shotgun shell; 2 bag of blue tortilla chips; 2 cup grated sharp cheddar cheese; 1 cup sour cream (optional)

sergenick @cook_3820020

This is a hearty and just-spicy-enough recipe to satisfy a Superbowl or other party crowd, created on the side of Tiger Mountain, near Seattle. The shotgun shell makes for a great story even if it doesn't truly affect the flavor.

sergenick @cook_3820020

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Ingredients

1 hour

20 servings

2 largebell peppers
2 bunchcelery
1 cancorn niblets
2 canlarge diced tomatoes
2 cansmall diced tomatoes
2 canblack beans
2 cantomato paste
2 largeyellow onion
5 tbspbutter
1 2/3 cupwhiskey
2 tbsphot sauce
4 tbspchili powder
2 tbspcayenne pepper
2 tbspfreshly ground black pepper
1 tspdill
3 tbspbrown sugar
2 tbspsea salt
2 tbspcloves
2 tbspgarlic
2 lblean ground beef
4 slicebacon
1shotgun shell
2 bagof blue tortilla chips
2 cupgrated sharp cheddar cheese
1 cupsour cream (optional)

Saved

Steps

1 hour

1

First, prepare your ingredients by finely chopping the bacon, celery, onions, and bell peppers.
2

In a large skillet, melt the butter. Add the chopped vegetables and briefly cook over medium-high heat.
3

Add the bacon and ground beef and cook, separating the meat and mixing with the vegetables with a fork or cooking spoon.
4

Add the whiskey.
5

Cook until beef is lightly browned.
6

Transfer cooked ingredients to large cooking pot, and continue cooking over medium heat.
7

Add tomatoes, tomato paste, spices, sugar, salt, garlic. Continue cooking, stirring well.
8

Briefly dip the shotgun shell into the chili. If you're concerned about it sinking into the chili, tie a string to it. Leave it in the chili for 30 seconds and remove.
9

Simmer mixture for 40 minutes over low to medium heat, stirring occasionally.
10

Add drained beans and corn and simmer for about 20 minutes.
11

Serve with grated cheese and crushed blue corn chips on top of chili. Optionally add a dollop of sour cream on top. Refrigerate remainder-tastes great the second day!