Beef Chili with Beer, Tequila & Italian Sausage

If you’re tired of the same old chili recipes, it’s time to spice things up with a unique twist! This hearty beef chili is unlike any you’ve tried before, thanks to the combination of rich chunks of chuck roast, savory Italian sausage, and the bold flavors of beer and tequila. These ingredients come together in a slow-simmering pot of goodness that will warm you up on even the chilliest of days.

The slow-cooked chuck roast becomes tender and flavorful, while the Italian sausage brings a surprising twist to the traditional chili flavor profile. Whether you’re hosting a game day party or just craving something comforting, this tipsy chili is sure to impress. And the best part? It’s so easy to make once you let it simmer to perfection.

Ingredients for Hearty Beef Chili with Beer, Tequila & Italian Sausage

• 2 cans diced green chilies, 7 oz each (198 g)

• 3 Tbsp oil (45 ml)

• 3-4 lb chuck roast, cut into cubes (1.36-1.81 kg)

• 1 lb Italian sausage, crumbled (450 g)

• 2 cans tomato sauce, 8 oz each (227 g each)

• 1 can diced tomatoes, 28 oz (794 g)

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 Tbsp oregano or Italian seasoning (15 g), optional

• 3 beef bouillon cubes

• 2 cups dry beans of choice, pinto beans work well (480 ml), soaked overnight

• 2 cloves garlic, minced

• 1/4 cup chili powder (20 g)

• 1 Tbsp cumin (8 g)

• 1 Tbsp Worcestershire sauce (15 ml)

• 1 Tbsp brown sugar (15 g)

• 2 tsp salt (12 g)

• 1 tsp pepper (5 g)

• 1/2 can beer (240 ml)

• 1 shot of tequila (30 ml)

How to Make Hearty Beef Chili with Beer, Tequila & Italian Sausage

1. The day before, soak the beans in water overnight.

2. In a heavy pot or Dutch oven, heat the oil over medium heat. Brown the cubed chuck roast in batches to ensure an even sear. Set the browned roast aside.

3. In the same pot, crumble and brown the Italian sausage, then drain off any excess fat.

4. Return the browned beef to the pot with the sausage. Add the chopped onion, red and green bell peppers, and minced garlic, and stir until the vegetables start to soften.

5. Stir in the diced tomatoes and canned green chilies, allowing the flavors to combine.

6. Add the tomato sauce, beer, and tequila to the pot. Stir well to combine.

7. Season the chili with salt, pepper, chili powder, cumin, brown sugar, Worcestershire sauce, and beef bouillon cubes. Bring the mixture to a slow boil, then reduce the heat and let it simmer on low for 2 to 3 hours, or until the beef becomes tender. For extra convenience, you can cook this in a slow cooker (Crock Pot) on low for the day.

8. While the chili simmers, cook the soaked beans separately in a pot with water for about 1 to 1 1/2 hours until soft. Add the cooked beans to the chili just before serving and stir them in.

9. Serve the chili hot with warm cornbread or biscuits for an extra comforting meal.

This chili is perfect for those who love bold, complex flavors with a bit of a twist. The beer and tequila not only enhance the depth of the chili, but they also create a warming richness that makes this recipe stand out. Paired with the tender chuck roast and spicy Italian sausage, it’s a combination that will keep everyone coming back for seconds.

Enjoy this chili with a side of cornbread or biscuits, and you’ve got yourself the ultimate comfort food. Whether you’re cooking for a crowd or just craving a hearty meal, this beef chili is bound to be a hit every time. So grab your ingredients, and let the slow-cooked goodness begin!