Texas Tequila Chili
Just in time for those cold winter nights, this chili recipe is guaranteed to warm you up. The tequila gives it that little extra bite that separates it from the other guys.
- 4 slices bacon cut up
- 1 medium yellow onion diced
- 1 jalapeno pepper diced
- 2 cloves garlic diced fine
- 2 pounds lean ground beef
- 2 tbsp. tomato paste
- 1-1/2 tsp. salt
- 3 tbsp. chili powder
- 1-1/2 tbsp. ground cumin
- 1 28 ounce can petit diced tomatoes
- 2 14 ounce cans of beans (drained) red kidney, pinto, or black
- 2 shots tequila (2 ounces)
- 1 cup beef broth (optional for thinning)
Fry the bacon in a stock pot until fairly crisp. Remove bacon to paper towel to drain leaving about a tbsp. of fat in the pot.
Add the onion, jalapino, and garlic to the stock pot and saute over medium heat for 2 minutes or just until the onion begins to get soft.
Add the ground beef to the pot and scramble fry until all the pink is gone.
Mix the tomato paste into the ground beef. Then add the rest of the ingredients except for the beef broth. Simmer over low heat for 1 to 2 hours stirring often. If you find that the chili is getting too thick, add beef broth, a half cup at a time, until you have the consistency you like. There you have it, enjoy with your favorite toppings (sour cream, grated cheese, etc).
The beauty of chili is that it is so flexible. There are so many variations that it really becomes a personal thing. I've tried many different tweaks to the basic recipe, but this is still my go to modus operandi.
Did you know: The first chili cook-off took place in 1967 in Terlinga, Texas, a border town about 400 miles west of chili’s alleged birthplace, San Antonio. It ended in a tie between a native Texan and (surprisingly) a New Yorker, but chili cook-offs are still held there today.