Heat corn oil or peanut oil in a large, cast-iron skillet.

Cook the ground sirloin, ground pork, onions, garlic, and bell peppers until the meat is browned and the onions are translucent.

In a large pot, bring the beer and sour mash whiskey to a slow boil.

Add the cooked meat mixture, stewed tomatoes, tomato sauce, tomato paste, jalapenos, ground cumin, Tabasco sauce, salt, and ground allspice to the pot.

Stir well to combine.

Reduce the heat, cover, and simmer for 1 hour, stirring frequently.

After 1 hour, remove the lid and continue to cook for an additional 30 minutes, stirring frequently.

Finally, add the remaining ground cumin and stir well.

Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.

Enjoy the rustic flavors of this cowboy’s whiskey-infused chili!