Cindy's Tipsy Beef Chili

Name: Cindy's Tipsy Beef Chili
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4-6
Cuisine: American
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

By Cindy Eggleston
@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:)

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! The Test Kitchen

Rating:

★★★★★ 6 votes5

Comments:

33 Comments

Serves:

4-6

Prep:

25 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

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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

Step-by-Step

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.
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.
**The night before soak the beans, cook separately the next day. Stir into the chili mixture just before serving. Enjoy!

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