Dan's Beef Chili

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 3 lbs rump roast
• 1 (12 ounce) can beer
• 1 vidalia onion
• 1 (20 ounce) jar cherry peppers
• 1 green pepper
• 1 (28 ounce) can diced tomatoes
• 1 (12 ounce) can corn
• 1 small eggplant
• 1 tablespoon garlic salt
• 1 teaspoon cumin
• 4 ounces worcestershire sauce
• 10 ounces sliced mushrooms
• 1 tablespoon oregano

Recipe

• 1 open the beer and put most of it into a large pot (save some to drink while you are cooking). cut the roast into bite-sized portions and simmer this in the beer. cut up the onion into chunks and simmer that with the roast.
• 2 cut the stems off the cherry peppers and squeeze out most of the seeds. be careful not to wipe your eyes while doing this as it can hurt a lot. cut up the cheryy peppers into small pieces and add this to the pot.
• 3 remove the stem from the green pepper and cut it in half. remove the seeds and cut it into chunks. add this to the pot.
• 4 add worcestershire sauce, cumin, garlic salt and oregano. simmer 20 minutes.
• 5 drain can of corn and add it to the pot. drain the tomatoes and add them to the pot. wash the mushrooms and add them to the pot.
• 6 skin the eggplant and cube it into small bite-sized pieces. add these to the chili.
• 7 simmer about two hours stirring occassionally, the longer you can wait while the aroma is in the air, the more tender the meat will be.
• 8 also tastes good for days afterward.