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Twice Drunken Chili

Check out our Twice Drunken Chili and discover more inspiration on Celebrations.com

Made with Mexican ale and a dash (or ten) of my secret ingredient Thai Chili-Infused Tequila, you know where it gets its colorful name!  There is a little prep time needed outside of tenderizing the beef, so this recipe is ready in a cinch.


One-Pot Meal: Twice Drunken Chili from Mark Addison on Vimeo.


2 pounds cubed Stew Beef

8 ounces black beans

8 ounces white beans

8 ounces kidney beans

8 ounces stewed crushed tomatoes

1 medium green pepper, chopped

1 medium yellow onion, chopped

3 cloves garlic

4 ounces tomato paste

1 large jalapeno pepper, chopped

2 ounces dark chocolate

1 Pinch salt/pepper, to taste


Beef Marinade (marinate at least 2 hours, preferably overnight) Combine 8 ounces of the dark mexican beer with a teaspoon of chili powder, teaspoon of cyanine pepper, a teaspoon of chipolte pepper and a teaspoon of ground cumin.

Place all items in a slow cooker, or crock pot. Set on high for 3 hours.

Garnish with chopped green onion and sour cream.

Optional: Add a dash of Thai Chili Infused Tequila to each serving.

**Mark's Thai Chili Infused Tequila:


3 small, fresh thai chiles, halved lengthwise, seeds and stems removed

1 (750-milliliter) bottle premium blanco tequila


Place red chiles in tequila. Allow to infuse for 1 to 2 days. (tip: if you cant find fresh Thai chili use 6 dried Thai chili)

How to Serve:


Prep Time:

3 to 3 1/2 hours


Get the recipe card for Mark's Twice Drunken Chili here.

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