Shindler's Quintessential Chili

This recipe is from the book, American Dish by Merrill Shindler. This sounds so good!

• Ready In: 6 hrs 20 mins
• Serves: 24

Ingredients

• 3  lbs  flank steaks, cut into small cubes
• 2  lbs  boned chicken parts, especially dark meat
• 2  lbs smoked link sausage, sliced into small chunks
• 2 (10 ounce) cans chicken broth
• 48  ounces canned stewed tomatoes
• 2 (7 ounce) cans  diced green chili peppers
• 1⁄4 cup  minced garlic
• 1⁄2 cup Gebhardt® Chili powder (or equivalent)
• 1  tablespoon dry oregano
• 2  tablespoons brown sugar
• 1 (12 ounce) bottle  mexican beer
• 1  lb  grated monterey jack cheese
• 2  cups  chopped onions
• 2  cups  chopped green bell peppers
• 2  cups  chopped red bell peppers
• 1⁄4 cup lime juice
• 1⁄4 cup  tequila

Directions

1. Combine all ingredients up to and including the beer in a large pot and cook for 2 hours.
2. Add the onion and peppers, and cook for another 4 hours.
3. Just before serving, add the cheese to thicken mixture (it works far better than you might think).
4. Add the lime juice and tequila.
5. Stir well.