Twice Drunken Chili

By Mark Addison
Celebrations Expert

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One of my signature One Pot Meals is Twice Drunken Chili – a game-day favorite of my family. 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 in a beer marinade and chopping the vegetables.

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

Ingredients

2 Lbs cubed Stew Beef
8 Oz black beans
8 Oz white beans
8 Oz kidney beans
8 Oz stewed crushed tomatoes
1 medium green pepper, chopped
1 medium yellow onion, chopped
3 cloves garlic
4 Oz tomato paste
1 large jalapeno pepper, chopped
2 Oz dark chocolate
1 Pinch salt/pepper, to taste

Steps

Beef Marinade (marinate at least 2 hours, preferably overnight)
* 8 oz dark mexican beer
* 1 tsp. chili powder
* 1 tsp. cyanine pepper
* ½ tsp chipolte pepper
* ½ tsp 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.
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 can’t find fresh Thai chili use 6 dried Thai chili)