Mouth of Hell Chili

Yield: 6 servings

1 large onion, chopped
2 tablespoons peanut oil
2 pounds rough ground beef brisket
2 cups stewed tomatoes
1 1/2 cups tomato sauce
1 teaspoon molasses
1 tablespoon ground cumin
2 teaspoons paprika
1 cup (12 ounces) beer
3 cloves garlic crushed
5 tablespoons HOT chili powder
1 teaspoon salt
2 tablespoons cayenne flakes
2 tablespoons Masa Harina
1 ounce 150-proof tequila

Sauté the onion and garlic in the oil. Add the meat and sauté meat is browned. Add all remaining ingredients except the tequila and cook for 1 hour 15 minutes.

Pour the tequila over the top of the chili in the bowl when serving.