Dice up jalapeno and onion.
1 large White Onion, 1 large Jalapeno
In a skillet combine jalapeno, nacho jalapeno, onion, stock, sauces, and spices. Heat over medium-high. Once the water is heated and about to boil add the water. Reduce heat to low after boiling and let simmer until step 4.
1 large White Onion, 1 large Jalapeno, ¼ cup Nacho Jalapenos, 2 tsp Salt & Pepper, 1 tbsp Cumin, ¼ cup Water, 1 ½ tbsp Beef Stock, 1 dash Worshestershire & Tabasco
Dice up venison steak. Then, in a separate skillet, brown beef and venison in butter.
1 lb Ground Beef, 1 lb Venison Steak
in a bigger pot, add butter, minced garlic, chili powder, a mix of Franks, Sriracha, and an extremely hot sauce of choice. Once the butter is melted add the tomatoes, garlic, and chili powder.
1 ½ Unsalted Butter, 1 ½ tbsp Mixture of Frank's Red Hot, Sriracha, and Scorpion Pepper Hot Sauce, 12 oz Stewed Tomatoes, 10 oz Rotel, 4 cloves Garlic, 1 tbsp Chili Powder
Once the pot is heated, it's time to mix! Add the contents of both skillets into the pot. Squeeze a lime into the mix.
1 Lime
Bring to a boil, then add American beer and whiskey. Boil for 5 minutes (or the length of 1 cig) then add Masa Harina and cilantro.
8 oz American Beer, 1 shot Whiskey, 2 tbsp Masa Harina, Cilantro
Reduce heat to simmer for 15 minutes.
Serve and top with sour cream, raw white onion, and cheese (but cheese sucks so don't)