Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tiger mountain shotgun chili. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Tiger Mountain Shotgun Chili is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Tiger Mountain Shotgun Chili is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have tiger mountain shotgun chili using 25 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Tiger Mountain Shotgun Chili:
- Take 2 large bell peppers
- Make ready 2 bunch celery
- Get 1 can corn niblets
- Get 2 can large diced tomatoes
- Prepare 2 can small diced tomatoes
- Get 2 can black beans
- Prepare 2 can tomato paste
- Take 2 large yellow onion
- Get 5 tbsp butter
- Take 1 2/3 cup whiskey
- Get 2 tbsp hot sauce
- Prepare 4 tbsp chili powder
- Prepare 2 tbsp cayenne pepper
- Prepare 2 tbsp freshly ground black pepper
- Prepare 1 tsp dill
- Prepare 3 tbsp brown sugar
- Make ready 2 tbsp sea salt
- Prepare 2 tbsp cloves
- Make ready 2 tbsp garlic
- Prepare 2 lb lean ground beef
- Prepare 4 slice bacon
- Prepare 1 shotgun shell
- Make ready 2 bag of blue tortilla chips
- Make ready 2 cup grated sharp cheddar cheese
- Prepare 1 cup sour cream (optional)
Instructions to make Tiger Mountain Shotgun Chili:
- First, prepare your ingredients by finely chopping the bacon, celery, onions, and bell peppers.
- In a large skillet, melt the butter. Add the chopped vegetables and briefly cook over medium-high heat.
- Add the bacon and ground beef and cook, separating the meat and mixing with the vegetables with a fork or cooking spoon.
- Add the whiskey.
- Cook until beef is lightly browned.
- Transfer cooked ingredients to large cooking pot, and continue cooking over medium heat.
- Add tomatoes, tomato paste, spices, sugar, salt, garlic. Continue cooking, stirring well.
- 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.
- Simmer mixture for 40 minutes over low to medium heat, stirring occasionally.
- Add drained beans and corn and simmer for about 20 minutes.
- 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!
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