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Category: Chili
Prep Time: Cook Time: Total Time:
1 slice sandwich bread, torn into pieces
2 tablespoons milk
1 lb ground turkey or beef
2 tablespoons vegetable or canola oil
2 onions, minced
2 tablespoons chili powder
2 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 tsp dried oregano
1/4 teaspoon red pepper flakes
1 15-oz can tomato sauce
1 14.5-oz can diced tomatoes
1/4 cup tequila (plus more for serving, if desired)
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon minced chipotle chile in adobo
1 teaspoon lime zest
1 tablespoon fresh lime juice (plus more for serving, if desired)
To Serve:
Sour cream, cheddar cheese, parsley or your favorite chili toppings
Use a fork to mash the bread and milk into a paste in a large bowl. Add the ground meat, 1/4 teaspoon salt and 1/4 teaspoon pepper and gently mix to combine.
Add the oil to a large skillet set over medium heat. When the oil is shimmering, add the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes. Cook for 8-10 minutes, or until the vegetables have softened and browned.
Add the ground meat mixture and cook until no longer pink, using a wooden spoon to break up large pieces. Mix in the tomato sauce, using the spoon to scrape any browned bits from the bottom of the pan.
Transfer everything in the pan to the slow cooker. Add the diced tomatoes (including their juice), 3 tablespoons of the tequila, the soy sauce, honey, and chipotle chile, stirring to combine. Cook on low for 4-6 hours.
Stir in remaining tablespoon of tequila, and the lime zest and juice. Season to taste with salt and pepper. Add additional tequila or lime juice if desired. Serves 4-6
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TEQUILA LIME CHILI - Crockpot
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Category: Chili
Prep Time: Cook Time: Total Time:
1 slice sandwich bread, torn into pieces
2 tablespoons milk
1 lb ground turkey or beef
2 tablespoons vegetable or canola oil
2 onions, minced
2 tablespoons chili powder
2 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 tsp dried oregano
1/4 teaspoon red pepper flakes
1 15-oz can tomato sauce
1 14.5-oz can diced tomatoes
1/4 cup tequila (plus more for serving, if desired)
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon minced chipotle chile in adobo
1 teaspoon lime zest
1 tablespoon fresh lime juice (plus more for serving, if desired)
To Serve:
Sour cream, cheddar cheese, parsley or your favorite chili toppings
Use a fork to mash the bread and milk into a paste in a large bowl. Add the ground meat, 1/4 teaspoon salt and 1/4 teaspoon pepper and gently mix to combine.
Add the oil to a large skillet set over medium heat. When the oil is shimmering, add the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes. Cook for 8-10 minutes, or until the vegetables have softened and browned.
Add the ground meat mixture and cook until no longer pink, using a wooden spoon to break up large pieces. Mix in the tomato sauce, using the spoon to scrape any browned bits from the bottom of the pan.
Transfer everything in the pan to the slow cooker. Add the diced tomatoes (including their juice), 3 tablespoons of the tequila, the soy sauce, honey, and chipotle chile, stirring to combine. Cook on low for 4-6 hours.
Stir in remaining tablespoon of tequila, and the lime zest and juice. Season to taste with salt and pepper. Add additional tequila or lime juice if desired. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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