Judy Youngdoff, from Kansas City, had this chili over the holidays at a friend's house. She said it was very good, and got the recipe from the creator, her friend Raymond, aka Ray, aka Ramón. Ramón because chili is Mexican, especially this one!

Ramón's Famous Chili

3 to 3 and 1/2 lbs ground chuck beef
5 large red onions, sliced and chopped
2 cans black beans, Do Not Drain
2 cans dark red kidney beans, Do Not Drain
1 can black-eyed peas, Do Not Drain
3 or 4 cans sliced stewed tomatoes, Do Not Drain
2 T margarine

Worcestershire sauce to taste
garlic powder to taste
ground pepper to taste

1 tsp paprika
2 and 1/2 T cumin
3 T chili powder
3 T cocoa (not sweet)
1/2 tsp cinnamon
1/8 to 1/4 c vinegar
4 to 6 oz tequila
4 to 6 oz Triple Sec
12 oz beer

1. Sautée onions in margarine, add garlic powder and black pepper.
2. Transfer onion mix to large bowl. Cook meat in same pan, with Worchestershire sauce until browned.
3. Drain meat. Add to onion mix in large bowl. Mix together.
4. Transfer meat and onion mix to large stew pot.
5. Add all the beans and tomatoes, with their liquid, and paprika, cumin, cocoa, chili powder, cinnamon, and vinegar.
6. Cook slowly for 2 hours with the lid ajar, stirring at 15 minutes intervals.
7. Add tequila, Triple Sec and beer. Cook another 2 hours on low with lid ajar. Stir frequently.

This is a mild-tasting chili. Enjoy it with your favorite crackers, tortilla chips.