Cindy's Tipsy Beef Chili

Cindy Eggleston

By
@Cindybug56

This recipe was passed from my mother to my sister to me and each time one of us added a little something different. My husband suggested the beer and it just seemed to add that little extra kick, along with the tequila of course:)


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4-6

Prep:

25 Min

Cook:

3 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great combination of chili flavors, and the addition of red and green peppers adds for a colorful crunch. Ideal for a potluck or game night!

Ingredients

two-7 oz
cans diced green chilies
3 Tbsp
oil
3-4 lb
chuck roast, cut into cubes
1 lb
Italian sausage, crumbled
two-8 oz
cans tomato sauce
28 oz
can diced tomatoes
1
onion-chopped
1-each
red & 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
shot
of tequila

Directions Step-By-Step

1
Heat oil in bottom of heavy pot or dutch oven and brown roast cubes in batches. Brown sausage, drain off fat, return beef to pot with all remaining ingredients except for the beans.
2
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. Very good served with warm corn bread or biscuits.
3
**The night before soak the beans, cook separately the next day. Stir into the chili mixture just before serving. Enjoy!

About this Recipe

Course/Dish: Beef, Beef Soups, Chili
Main Ingredient: Beef
Regional Style: American
Collection: Chili