Chuck Wagon Chili

You'll need:

1 bag red kidney beans
2 to 3 lbs chuck roast (chopped into 1 inch cubes)
2 large onions (coarsely chopped)
6 cloves of garlic (sliced)
2 large green bell peppers (coarsely chopped and seeded)
1 large red bell pepper (coarsely chopped and seeded)
1 large yellow bell pepper (coarsely chopped and seeded)
4 jalapeno peppers (coarsely chopped and seeded)
4 chile peppers (coarsely chopped and seeded)
3 large carrots (peeled and coarsely chopped)
1/2 cup chili powder
1 bunch cilantro (variously chopped and separated for garnish)
1 lb sharp cheddar cheese
1 lime
1 cup tequila (Jose Cuervo Gold preferred)
1 32 oz can of tomato sauce
1 can beef broth
2 cups water
small bottle hot sauce
black pepper
2 tbsp mexican oregano
assorted Dos Equis or Corona (for the cook)

Soak beans overnight in water (enough to cover is fine). Drain and set aside when ready to cook. Pour the tequila into your skillet, drop in the meat, and brown over high heat, turning constantly (the alcohol will be evaporated, but this is important for the taste). When browned, add the onions, carrots, and peppers, reducing the heat to medium. Cook until the onions are translucent. Add the garlic, cooking for another two or three minutes.
Add the beans, the tomato sauce, and the water. Ground black pepper is good at this point. Stir in the chili powder and the other dry spices. Sprinkle the hot sauce liberally. Throw in about half of the chopped cilantro.
Bring to a boil, stirring occasionally, then reduce heat to low. When the mixture has thickened, add the beef broth. Continue cooking until the beans are fork-tender, and then squeeze the lime juice into the mixture, and toss in the rest of the chopped cilantro. Continue cooking for ten minutes, taste and reseason if necessary. If the sauce is too thick, add more water.
Grate generous portions of the cheese over the bowls, and serve with tortilla chips. Ice water is recommended, for this is hot stuff. Margaritas and Mexican beers are acceptable substitutes.