Cindy's Tipsy Beef Chili

2
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:)

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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 6 votes

Comments:
Serves:
4-6
Prep:
25 Min
Cook:
3 Hr
Method:
Stove Top

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

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!

Printable Recipe Card

About Cindy's Tipsy Beef Chili

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



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