Almost 20 years ago, I wanted to make chili, but didn't have a good recipe. At that time there were no Internet capabilities as we have today. I called my brother. The recipe below is based on what he gave me. The tequila adds a western, camp flavor to the chili. Imagine sitting around a fire after a long day on the trail and enjoying a scoop of warm chili!
Why is this called "Tasty Tuesday Tequila Chili?" The first time I prepared this was on a Tuesday. Since I already has two words starting with "T" I applied the "rule of three" and added the third "T" word-"tasty."
Almost without fail, we enjoy this chili accompanied by cornbread. For a sweet cornbread, try my cornbread muffin recipe. For nonsweet cornbread, try classic skillet cornbread.
Prepare
- Mix one batch of Chili Spice Mix #2.
Ingredients
- 1lb ground beef or vegetarian substitute
- 1 medium onion, chopped
- Chili Spice Mix #2
- 2 cans (14 oz.) diced tomatoes
- 3 cans (14 oz.) beans (I use pinto, red, and kidney beans.)
- 1/2C tequila
- 2 bay leaves
Directions
- In a large frying pan, saute onions and ground beef until meat is cooked and onions are soft.
- Transfer mixture to a large soup pot.
- Mix in spice mix and tequila.
- Add diced tomatoes and beans.
- Bring chili to a boil and then simmer on medium heat for about an hour.
Douglas G Pratt, 2013
As my Yankee friends would say, "This is wicked awesome!"
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