"This is the chili I make for Super Bowl (and many other occasions). I developed the recipe over about a five year period, and it is a huge hit with my friends. The 'secret' ingredients include Thai fish sauce, lime, and whiskey. This recipe takes a long time with multiple steps. You can braise and shred the beef and make the sauce on separate days, and it's definitely better the next day. Garnish with sweet onion, Cheddar cheese, sour cream, and salsa. Serve over rice, beans, or pasta." — Parker Whittle
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1 (2 1/2 pound)
1 fluid ounce
Scotch whiskey (such as Laphroiag®)
green bell peppers, diced
2 (28 ounce) cans
1 (14 ounce) can
New Mexico red chile powder
ground cumin, or more to taste
hot pepper sauce, or more to taste
salt and ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Parker's Perfect Pigskin Chili
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 107
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