Cindy's Tipsy Beef Chili
By
Cindy Eggleston
@Cindybug56
3
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:)
Blue Ribbon Recipe
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
How to Make Cindy's Tipsy Beef Chili
- 1Heat 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.
- 2Bring 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!
