Ingredients 1 lb Chuck Roast 6 Large Tomatoes 8 Medium 1 Bell Pepper 1 1/2 lbs Jalapeno Peppers 1 or 2 Dried Chilpote Peppers 1 Jar of Cactus Strips 1 Medium Onion Half bunch of Fresh Cilantro 2 Cloves Garlic Salt & Pepper 4 oz. Tequila 4 oz. Lime Juice 2 tsp cumin 1 tbs sugar Olive Oil or Vegetable Oil

Prep One Day in Advance Remove seeds & de-vein Jalapeno peppers. Mince Jalapeno, place in container and add Tequila, lime juice and a pinch of salt. Cover and let set overnight. Notes When making this chili, think of it as if you were in Texas cooking for a gaggle of cowboys. Cayenne (Red Pepper) is not needed unless you  like it really hot. In that case, add cayenne with tomatoes. The longer it sits, the hotter it gets.

Cooking Step 1 Heat oil in stock pot and add garlic. Chop your beef into 1/2 in. to 3/4 in. cubes and brown. Add pepper  (black) to taste. Chop onions, bell peppers, and add to beef once it is browned. Once onions and peppers are cooked down , chop your tomatoes, and add to pot, skin, seeds and all. Rinse the cactus and chop strips to 1 inch then add to mixture. Step 2 Add sugar to your Jalapeno mixture and heat in a separate pan to a simmer. Grind your Chilpote Peppers in a food processor or coffee grinder. Once the tomatoes are cooked down add chilpote peppers, cumin, minced cilantro and Jalapeno mixture. Step 3 Let pot simmer for 20 to 30 minutes. Then turn off heat and let stand for 10 to 15 minutes. Add fresh chopped onions and shredded cheese on top of each serving and serve. Serves 4 to 6 Recipe provided by: Jonathan Minnis