3 pounds lean ground beef
3 CANS chili beans, drained and crushed
2 onions, chopped
2 tablespoons chopped garlic
2 tablespoons red bell pepper
1 cup chopped red tomatoes
1 onion, chopped
1 (14.5 ounce) can tomato paste
1 (4.5 ounce) can spinach
1/2 teaspoon salt
1 1/2 cups vodka
1 teaspoon grated Parmesan cheese
Broil meat until perfectly cooked and about 1 hour. Slice meat generously with a slotted spoon.
In a fast-cooking spray can, spray the surfaces of a medium saucepan with red, green, and white pepper, and set over medium heat.
In a stainless bowl, smooth out the chili beans and stir 4 to 5 tablespoons of chili sauce onto the softened meat. Spoon into a large skillet over medium-low heat. Pour 1 to 2 teaspoons of tomato paste into the fat, and toss to coat. Cook approximately 2 minutes, until the tomatoes start to soften. Add 1 1/2 teaspoons of spinach, and cook about 4 to 5 minutes, or until the spinach starts to lose that lovely crispness.
Lower the heat, add salt and pepper, and cook approximately 3 to 7 minutes, or until the sauce starts to thicken. Add additional salt and pepper if necessary. Simmer until meat is tender, about 10 minutes. While it is still hot, add 1 bowl of vodka, and it will begin to thicken. (Alternatively, you can mix the same tomatoes with a little bit more vodka.)