Whiskey Spiked Slow Cooked Beef Chili

I made one the best original recipes that I have ever come up with and then we devoured it before I could take a picture. Ooops. I guess it was that good. After making the delicious Indian Inspired Root Vegetable Stew, I was pondering on some slow cooked beef in a tangy Southwest style sauce. I started this simmering at about 10am. By about noon, I was salivating at the amazing smells that were wafting through the apartment from the kitchen. By dinnertime, I could barely contain myself. I just was so ready to try my delicious dish (other than tasting along the way). I am kind of speechless this was so delicious. No catchy story here today, I have alot of nutrition/running related commentary buzzing in my head but it just would detract. And I don't want to do that. What I want, is for you to make this dish, as soon as you can.  You won't regret it.

Ingredients:

• 1 can diced fire-roasted tomatoes with green chilis
• 1 can tomato puree
• 1 red onion, diced
• 1 pound chuck roast, cubed
• 4 cloves garlic, minced
• 1 anaheim pepper, diced
• 1 large red bell pepper, diced
• 20 baby belle mushrooms, chopped and divided (half set aside to be added later)
• 1/2 tsp cayenne pepper,
• 1 tsp chili powder
• 1 tsp garlic pepper
• 1 tsp salt
• 1/3 cup good Whiskey
• 2 medium zucchini

Directions

In a large heavy bottom ceramic pot (or in a slow cooker), add all ingredients except the Whiskey, zucchini and half of the mushrooms. Bring to a boil and then reduce heat to low and simmer for 6 hrs, stirring occasionally or if you do it in a slow cooker put it on high for 6 hrs or low for 8hrs and just let it go. After 6 hrs, add Whiskey, zucchini and remaining mushrooms. Continue to simmer for another 1-2 hrs. The beef will be fork tender. Salt and pepper to taste. Top with your choice of cheese, sour cream, avocado or salsa or any combination there of. For a great hearty meal, spoon the chili over a baked potato or sweet potato. Also would be great all wrapped up with toppings in a tortilla.