3 lb. ground beef
6 medium garlic cloves, minced
2 large bell peppers, chopped
2 large onions, chopped
jalapenos or Sriracha sauce for spice (depending on your taste)
2 (16 oz. ea.) cans chili beans
2 (15 oz. ea.) cans diced tomatoes
2 (15 oz. ea.) cans tomato sauce
1 (8 oz.) can tomato paste
1 env. chili seasoning
3 1/2 tsp. ground oregano
3 1/2 tsp. cumin
3 tsp. salt
3 tbsp. sugar
3 tbsp. Worcestershire sauce (or more depending on your taste)
a couple dashes cinnamon powder (this is really strong, so make sure you don't put too much in!)

SAVE FOR LAST:

1 cup whiskey (I use Black Velvet, hence the name)
2 (16 oz. ea.) cans kidney beans, drained

Brown ground beef and minced garlic. Add peppers, onion and jalapenos (if you'd like it spicy, or you may add Sriracha instead) and cook until they are mostly cooked (not too mushy).

Stir in the remaining ingredients except for the whiskey and kidney beans. Simmer on LOW with a lid for 1 1/2 to 2 hours. Stir occasionally.

Finally, add the whiskey and kidney beans and simmer for 15 minutes longer.

Makes about 10 servings. Recipe may be halved.

Submitted by: Kristen S.