Ingredients

• 1 (2 1/2 pound) beef roast
• 4 cups beef stock
• 2 tablespoons crushed garlic
• 1 fluid ounce Scotch whiskey (such as Laphroiag®)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 green bell peppers, diced
• 2 tablespoons crushed garlic
• 2 (28 ounce) cans diced tomatoes
• 1 (14 ounce) can tomato sauce
• 1/2 cup beef suet (optional)
• 1 cup New Mexico red chile powder
• 1/4 cup ground cumin, or more to taste
• 1/4 cup dried oregano
• 2 tablespoons dried basil
• 6 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 fluid ounce Scotch whiskey (such as Laphroiag®)
• 1 tablespoon honey
• 2 dashes hot pepper sauce, or more to taste
• salt and ground black pepper to taste

Instructions

1. Brown the beef roast in a large Dutch oven or pot over medium heat, about 5 minutes on each side. Cover beef with beef stock, 2 tablespoons garlic, and 1 fluid ounce Scotch whiskey; braise over low heat until beef is tender, 3 to 4 hours.
2. Heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and 2 tablespoons garlic in the hot oil until lightly browned, 5 to 8 minutes. Add diced tomatoes, tomato sauce, beef suet, chili powder, cumin, oregano, basil, fish sauce, lime juice, 1 fluid ounce Scotch whiskey, and honey to onion mixture. Bring to a boil, reduce heat to low, and simmer for 3 to 4 hours.
3. Remove beef from braising liquid and shred. Stir braising liquid and shredded beef into tomato mixture; simmer to blend flavors, about 1 more hour. Season with hot sauce, salt, and black pepper.