BEEF TEQUILA CHILI ENJOY DAN:

                                 BEEF TEQUILA CHILI by CHEF DAN

Serves 8

INGREDIENTS:

2 tablespoon olive oil, divided

2-pounds lean, rump roast cut into 1-inch chunks

2 onions, chopped

1 bell pepper, diced

2 carrots, diced

2 jalapeno peppers, minced

4 garlic cloves, smashed

1/4-cup masa harina, or cornmeal

1 tablespoon EACH ground cumin and chili powder

1-cup tequila

2 tablespoons unsweetened cocoa

1 tablespoon liquid smoke

3/4- EACH teaspoon salt, and pepper

2 (10.5 Oz) cans ROT*TEL tomatoes with green chilies

2 cups beef broth

2 cup corn

1/2-cup fresh chopped cilantro

DIRECTIONS:

1.    In a stock pot add1 tablespoon oil over medium-high h eat and when sizzling.

2.    Add beef chunks and sauté for 5 minutes or until browned on all sides.

3.    Remove from pot and set aside.

4.    Add remaining oil and when sizzling

5.    Add onions and next 4 ingredients; sauté 5 minutes.

6.    Return beef to the pot and sprinkle masa harina, cumin, and chili powder.

7.    Cook for 1 minute, stirring constantly.

8.    Add tequila and next 7 ingredients: bring to a boil.

9.    Cover reduce heat and simmer for 2 hours or until beef is tender.

10. Ladle chili into bowls, sprinkle with cilantro.

ENJOY DAN:                                   EAT BEANS AND DRINK TEQUILA!!