SUPER BOWL CHILI

Reader Recipe Submitted by HUGH DUGUID, Hopkinsville, a Pennyrile Electric cooperative member who says, “The tequila was my idea.” He adds, “The chili is really better the next day after spending the night in the fridge.”

Serving Information	Makes 6-8 entrée servings.
Ingredients	1 large onion, chopped 1 green pepper, chopped 3 cloves garlic, minced 2 Tbsp vegetable or olive oil 3 Tbsp Mexican chili powder 1 tsp cumin 2 lbs ground beef 15 1/2-oz can red kidney beans 15 1/2-oz can black beans 2 (15-oz) cans diced tomatoes with chilies 1/2 C tequila, or 1 Tbsp red wine vinegar 2 Tbsp brown sugar 1 tsp salt, to taste
Directions	Sauté onion, green pepper, and garlic in oil; add chili powder and cumin. Brown meat, chunky-style, in another large pot. Add drained meat, beans, tomatoes, tequila or vinegar, sugar, and salt to onion mixture. Cover and simmer the chili for 1 hour, stirring frequently to avoid scorching.
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