Parker'S Perfect Pigskin Chili

• 1 (2 1/2 pound) beef roast
• 4 cups beef stock
• 2 tablespoons crushed garlic
• 1 fluid ounce Scotch whiskey (such as Laphroiag(R))
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 green bell peppers, diced
• 2 tablespoons crushed garlic
• 2 (28 ounce) cans diced tomatoes
• 1 (14 ounce) can tomato sauce
• 1/2 cup beef suet (optional)
• 1 cup New Mexico red chile powder
• 1/4 cup ground cumin, or more to taste
• 1/4 cup dried oregano
• 2 tablespoons dried basil
• 6 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 fluid ounce Scotch whiskey (such as Laphroiag(R))
• 1 tablespoon honey
• 2 dashes hot pepper sauce, or more to taste
• salt and ground black pepper to taste

1. Brown the beef roast in a large Dutch oven or pot over medium heat, about 5 minutes on each side. Cover beef with beef stock, 2 tablespoons garlic, and 1 fluid ounce Scotch whiskey; braise over low heat until beef is tender, 3 to 4 hours.
2. Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and 2 tablespoons garlic in the hot oil until lightly browned, 5 to 8 minutes. Add diced tomatoes, tomato sauce, beef suet, chili powder, cumin, oregano, basil, fish sauce, lime juice, 1 fluid ounce Scotch whiskey, and honey to onion mixture. Bring to a boil, reduce heat to low, and simmer for 3 to 4 hours.
3. Remove beef from braising liquid and shred. Stir braising liquid and shredded beef into tomato mixture; simmer to blend flavors, about 1 more hour. Season with hot sauce, salt, and black pepper.

beef roast, beef stock, garlic, scotch, olive oil, onion, green bell peppers, garlic, tomatoes, tomato sauce, beef suet, new mexico, ground cumin, oregano, basil, fish sauce, lime juice, scotch, honey, pepper sauce, salt

Taken from www.allrecipes.com/recipe/221994/parkers-perfect-pigskin-chili/ (may not work)