Ingredients:
- 2 medium onions, chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1/2 to 1 hot chile pepper - jalapeno, serrano, or habanero, seeded and minced
- 1 teaspoon ground cumin
- 1/3 cup pure mild chili powder
- 3 pounds coarsely ground beef
- 1 teaspoons dried Mexican oregano or Italian leaf oregano
- 1/2 teaspoon salt
- 1 can (14.5 ounces) diced tomatoes with juice, or chili style tomatoes
- 2 cups beef broth
- 1/2 teaspoon ground cayenne
- 1 cup (15 ounces) pinto beans, drained and rinsed
- 3 to 4 tablespoons tequila
- shredded Cheddar or Monterey Jack cheese, optional
- sour cream, optional
- canned nacho-sliced jalapeno peppers, optional
Preparation:
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.
Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months, though
it may need an extra dash of cayenne before serving.
Serves 8.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.
More Chili Recipes
San Antonio Chili
Pinto Bean Chili
Slow Cooker Chili with Beans
Ground Beef Chili Recipe
Chili Beef Stew
Gail's Hearty Chili Recipe
Lynn's Chili Recipe
Kara's Chili Recipe
Rick's Chili Recipe
Easy Chili with Ground Beef or Turkey
Pork Chili
Skillet Chili
Mucho Gusto Chili
Turkey Chili
Beef Chili
Ground Beef Chili
Crockpot Beef & Ground Beef
Slow Cooker Recipes | Casseroles | Main Recipe Index
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