"This is the chili I make for Super Bowl (and many other occasions). I developed the recipe over about a five year period, and it is a huge hit with my friends. The "secret" ingredients include Thai fish sauce, lime, and whiskey.
This recipe takes a long time with multiple steps. You can braise and shred the beef and make the sauce on separate days; and it's definitely better the next day."
Brown the beef and braise, covered, on the range in beef stock, with 2 T of the garlic, and 1 oz of the whiskey for 3-4 hours, until tender.
Saute onion, green pepper, and 2T garlic in stockpot until lightly browned. Add remaining ingredients (including the last shot of whiskey) and mix. Bring to a boil, then simmer, uncovered, on very low heat for 3-4 hours. Remove beef from the braising liquid and shred. Add the braising liquid and shredded beef to the tomato mixture. Simmer for another hour to blend the flavors.