CINDY'S TIPSY BEEF CHILI

Cindy's Tipsy Beef Chili image

Provided by Cindy Eggleston

Time 3h25m

Number Of Ingredients 21

2 can(s) diced green chilies (7 oz each)
3 Tbsp oil
3-4 lb chuck roast, cut into cubes
1 lb Italian sausage, crumbled
2 can(s) tomato sauce (8 oz each)
1 can(s) diced tomatoes (28 oz)
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Tbsp oregano or Italian seasoning (if desired)
3 beef bouillon cubes
2 c dry beans of choice, pinto work well (soak overnight)
2 clove garlic, minced
1/4 c chili powder
1 Tbsp cumin
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
2 tsp salt
1 tsp pepper
1/2 can(s) beer
1 shot of tequila

Steps:

1. The night before, soak the beans.
2. Heat oil in the bottom of a heavy pot or Dutch oven and brown roast cubes in batches.
3. Brown sausage and drain off fat.
4. Return beef to the pot with the sausage and add the chopped onion, bell peppers, and garlic.
5. Add diced tomatoes and canned chilies.
6. Add tomato sauce, beer, and tequila.
7. Add salt, pepper, chili powder, cumin, brown sugar, Worchestershire sauce, and bouillon cubes. Bring up to a slow boil then turn down and simmer on low 2 to 3 hours until beef is tender. I cooked all day in my Crock Pot.
8. Cook beans separately and stir into the chili mixture just before serving. Enjoy!
9. Very good served with warm corn bread or biscuits.