Chili Margarita Style

Serves 5-6

2 Tbsp. vegetable oil
1 Lg. onion, chopped
1 green bell pepper, chopped
¼ cp tequila
2 28oz cans diced tomatoes
2 15oz cans kidney beans
2 15oz cans black beans
¼ Tsp. ground black pepper
½ Tsp. crushed red pepper
½ Tsp. salt
¼ Tsp. thyme
1 Tsp. cumin
1 Tbsp. fresh cilantro, chopped juice from ½ limes
Coarse salt and lime slices (optional)

Heat oil in skillet and add chopped onion. Cook until slightly soft, then add garlic, chopped green pepper, chopped red pepper and tequila. Cook until onion is slightly golden. Place all of this mixture in the pot and add tomatoes and beans on high heat until hot. Add ground pepper, crushed red pepper, salt, thyme, cumin and chili powder. Simmer for one hour, stirring occasionally. After one hour, add the chipped cilantro. Cook for and additional 15minutes, stirring occasionally. Add lime juice and cook for 5minutes. To Serve, wet rims of the bowls, turn bowls upside down on a plate of coarse salt