2+2 Tequila Chili

In a large bowl, mix tomato sauce, ketchup (just fill one of the empty tomato sauce cans for a measurement), kidney beans, pepper, garlic salt, chili pepper, chipotle chili powder, and only ONE tablespoon of the ancho chili powder. Set aside.

Chop onions and mince garlic. Set aside.

Bone and trim beef well, then cube it into bite-sized pieces. Set aside.

HINT #1: Just about any type of stew meat will work well, though I prefer a 7 Bone Roast. Sirloin Steak works well, too.

Take one chili/stew pot and one large skillet, split oil evenly, and heat. Split garlic and onions evenly between the two pans and saute until onions are translucent. Add cubed beef to chili pot and ground beef to skillet. Split remaining ancho chili powder between the two pans and sprinkle evenly on meats. Add salt and pepper to taste. Brown well.

Once all meats are browned, add contents of skillet to the chili pot. Also add the tomato mixture that you have in your mixing bowl and the tequila.

Stir well. Reduce flame, cover and slow simmer for 2 hours – stirring occasionally.

Here’s the trick: Remove from flame for one hour or so. Then return to simmer for another two hours – stirring occasionally.

Serve in bowls topped with fresh grated cheddar cheese and warm bread (homemade, if possible).

HINT #2: If you can make this a day ahead of time, it is even better the next day! Just reheat it VERY slowly, covered, over a low flame. Sometimes you may need to add a touch of water if it reheats too thick.