Sanders’ late husband, Henry, created this chili for the annual family reunion, where he would cook it over an open flame in a cast-iron wash kettle. If you prefer, leave out the alcohol.

2 tablespoons bacon grease or vegetable oil
1 pound ground beef
1 pound ground pork
1 onion, chopped
2 jalapeño peppers, deseeded and chopped
3 cloves garlic, chopped
1 can diced tomatoes (14.5 ounces)
1 can diced Hatch chiles (4 ounces)
2 tablespoons diced chipotle in adobo sauce
1/4 cup chili powder
2 teaspoons dried oregano leaves
2 teaspoons cumin
2 teaspoons salt
1–2 teaspoons pepper
2 cups beef stock
2 ounces beer
1 ounce reposado tequila

1. Heat a cast-iron Dutch oven over medium-high and add bacon grease. Once melted, add beef and pork and cook about 10 minutes, until no pink remains.

2. Add the onion, jalapeños and garlic and cook until vegetables are soft. Stir in tomatoes, chiles and chipotle. Add chili powder, oregano, cumin, salt and pepper and mix well, then add beef stock, beer and tequila and stir again. Reduce heat to medium. Cook 20 minutes, stirring often.

3. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

Serves 4–6.