Twice Drunken Chili
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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.
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:
3 to 3 1/2 hours
Get the recipe card for Mark's Twice Drunken Chili here.
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