Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tiger mountain shotgun chili. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Tiger Mountain Shotgun Chili is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Tiger Mountain Shotgun Chili is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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:

1. Prepare 2 large bell peppers
2. Take 2 bunch celery
3. Take 1 can corn niblets
4. Get 2 can large diced tomatoes
5. Prepare 2 can small diced tomatoes
6. Make ready 2 can black beans
7. Get 2 can tomato paste
8. Prepare 2 large yellow onion
9. Prepare 5 tbsp butter
10. Prepare 1 2/3 cup whiskey
11. Get 2 tbsp hot sauce
12. Prepare 4 tbsp chili powder
13. Take 2 tbsp cayenne pepper
14. Make ready 2 tbsp freshly ground black pepper
15. Prepare 1 tsp dill
16. Prepare 3 tbsp brown sugar
17. Prepare 2 tbsp sea salt
18. Prepare 2 tbsp cloves
19. Make ready 2 tbsp garlic
20. Prepare 2 lb lean ground beef
21. Make ready 4 slice bacon
22. Prepare 1 shotgun shell
23. Make ready 2 bag of blue tortilla chips
24. Take 2 cup grated sharp cheddar cheese
25. Prepare 1 cup sour cream (optional)

Instructions to make Tiger Mountain Shotgun Chili:

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!

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