Last night I went to my third chili event in 3 weekends. Between said events, and the copious amounts of leftovers, I am done. My insides are hurting. You will NOT hear about chili from me for roughly 46 more weeks.
I realize I never posted the recipe for the chili that has won me two awards, so I will finally do that, after the pictures of some leftovers. The recipe is not original, but I do not know the origin. I do know that it is fantastic, the ingredients are slightly “different” and make it a stand-out, and it’s of the perfect consistency for just about any chili application. Enjoy.
Chili nachos. Yeash. The low broil setting on my oven is perfect for nachos.
Chili dogs and chili cheese fries. Gut bomb. Aaron liked the pinot noir added to the photo.
Award Winning Spicy and Savory Tequila Chili
Ingredients
- 1/4 cup olive oil
- 2 vidalia onions, chopped
- 4 jalapenos, seeded and minced
- 1 yellow pepper, seeded and diced
- 1 green pepper, seeded and diced
- 5 cloves garlic, minced
- 1/4 cup chili powder
- 2 Tbsp. ground cumin
- 2 Tbsp. dried oregano
- 1 Tbsp. paprika
- 2 tsp. ground cinammon
- 1 tsp. ground coriander seeds
- 3 Tbsp. unsweetened cocoa powder
- 2 pounds ground round
- 1 pound hot Italian sausage, removed from casing and crumbled
- 1 pound sweet It. sausage, removed from casing and crumbled
- 1 can (35 oz.) tomatoes, undrained
- 1/2 cup golden tequila
- 1 bottle beer
- salt to taste
Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally for 10 minutes
Stir in the jalapenos, bell peppers, and garlic; cook, stirring occasionally for 5 minutes.
Add all the seasonings and cook, stirring occasionally, 5 minutes longer.
Remove from the heat. Meanwhile, brown the ground round and sausage in a skillet, crumbling the meat with the back of a wooden spoon, over medium-high heat just until the meat is no longer pink. Add the meat to the onion mixture and return the pan to medium-high heat.
Stir in the tomatoes, tequila, and beer (Mexican beer suggested). Season to taste with salt.
Simmer the chili uncovered over low heat for about 1 hour. 8 Servings.
