Mitch'S Champion Chile

• 2 lb. ground chuck beef
• 1 small onion, chopped finely
• 1 each: red and green jalapenos, chopped finely
• 3 pepperoncini, chopped fine
• 1 banana pepper or green pepper, chopped finely
• 1/4 tsp. Tabasco
• 2 cloves garlic, chopped finely
• 1 shot whiskey (optional)
• 2 cans chili hot beans
• 1 can Ro-Tel diced tomato with green chile
• 3 (8 oz.) cans tomato sauce
• 1/2 jar Pace medium salsa
• chile powder
• cumin

1. Over medium heat, brown beef, onion and garlic.
2. When the fat is liquified, add the jalapenos, pepperoncini, banana pepper, Tabasco and whiskey and allow to simmer until the onion is clear and the peppers are softened.
3. When this is complete, drain the excess grease.
4. In stockpot, combine the remaining ingredients (except chile powder and cumin) and allow to heat on low (medium heat while preparing the beef/chiles).
5. When the beans and sauce are complete, add the meat and add chile powder and shake Tabasco and cumin to taste.

ground chuck beef, onion, green jalapenos, pepperoncini, banana pepper, tabasco, garlic, shot whiskey, chili hot beans, rotel, tomato sauce, salsa, chile powder, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852049 (may not work)