Real Recipes From Real Home Cooks ®

cindy's tipsy beef chili

(6 ratings)
Blue Ribbon Recipe by
Cindy Eggleston
Yuba City, CA

This recipe was passed from my mother to my sister and to me. 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. :)

Blue Ribbon Recipe

This chili is different from any other chili we've made and it's not because of the beer and tequila. Although those are unique ingredients, the meat used in this chili is different and wonderful. The big chunks of roast cook to tender perfection and soak in all the seasoning and spices. Italian sausage adds a unique flavor. This chili simmers for a while so don't be in a rush... it's worth the wait.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 -6
prep time 25 Min
cook time 3 Hr
method Stove Top

Ingredients For cindy's tipsy beef chili

  • 2 can
    diced green chilies (7 oz each)
  • 3 Tbsp
  • 3-4 lb
    chuck roast, cut into cubes
  • 1 lb
    Italian sausage, crumbled
  • 2 can
    tomato sauce (8 oz each)
  • 1 can
    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
  • 1 Tbsp
    Worcestershire sauce
  • 1 Tbsp
    brown sugar
  • 2 tsp
  • 1 tsp
  • 1/2 can
  • 1
    shot of tequila

How To Make cindy's tipsy beef chili

Test Kitchen Tips
We did add a few cups of water in the simmering process. Keep an eye on this chili as it simmers and add water as necessary. To make the beans, we placed the soaked beans in a pot, covered them with water, and cooked them for about 1 - 1 1/2 hours until they were soft. We opted to use pinto beans but black beans are another good option.
  • Soaking pinto beans in water.
    The night before, soak the beans.
  • Roasting meat in a Dutch oven.
    Heat oil in the bottom of a heavy pot or Dutch oven and brown roast cubes in batches.
  • Browning sausage in a Dutch oven.
    Brown sausage and drain off fat.
  • Chopped onion, bell peppers, and garlic added to the pot with the meat.
    Return beef to the pot with the sausage and add the chopped onion, bell peppers, and garlic.
  • Diced tomatoes and green chiles added to the pot.
    Add diced tomatoes and canned chilies.
  • Tomato sauce, beer, and tequila added to the pot.
    Add tomato sauce, beer, and tequila.
  • Spices and seasonings added to the pot.
    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.
  • Stirring in cooked pinto beans.
    Cook beans separately and stir into the chili mixture just before serving. Enjoy!
  • Different textures of Cindy's Tipsy Beef Chili.
    Very good served with warm corn bread or biscuits.