Ingredients:
2 pounds Swiss steak or round steak, cut into bite-size pieces Water to cover the steak 2 cups of chopped onions 1 large green pepper, chopped 3-4 garlic cloves, minced 1 (28 ounces) can of stewed tomatoes 1 (6 ounces) can of tomato paste 1-2 cans (15.5 ounces each) of chili beans 1 (14.5 ounces) can of chicken broth 1-2 tablespoons chili powder 1/2 cup sliced jalapeno peppers 1/2 to 1 cup of Kessler’s Whiskey 4 ounces Philadelphia Cream Cheese Optional: shredded cheddar cheese, fresh chopped onion

Instructions:
Cut the steak into bite-size pieces and cover with water. Cover the pot and bring to a boil. Boil until the meat is very tender; pour off water and leave the cooked steak in the pot. While you’re boiling the steak use a small skillet in which to sauté the chopped onions, chopped green pepper and the minced garlic. After you’ve drained off the water from the boiled steak, add the sautéed onions, green pepper and garlic to the meat pot. Stir in. Add the rest of the ingredients, from the stewed tomatoes through the Philadelphia Cream cheese. Stir together well and be sure the Philadelphia Cream Cheese is melted and blended in the chili. Cover and simmer the chili for a couple of hours. Be sure to stir it once in a while and make sure it’s not overheating and sticking to the bottom of the pot. When serving you can add the optional shredded cheddar and fresh chopped onions, if you wish. By making this with the Kessler’s Whiskey it will be somewhat spicy, but remember the Kessler’s Whiskey slogan: It will be “Smooth As Silk.” Readers with questions or comments for Dave Kessler may write to him in care of this publication.