Tequila Chili Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
• Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.

Steps:

• Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
• Squeeze all 3 limes, and pour the juice over the chicken breasts.
• Pour the tequila over the chicken and.
• Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
• Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
• Turn the chicken breast and grill the second side for 4 minutes.
• Remove the chicken breast from the grill and cut into small cubes.
• Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
• Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
• Add beans, chicken,and chicken stock, and bring to a boil.
• Reduce the heat and simmer for 30 minutes.
• Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.

Steps:

• In a large skillet, brown beef with chopped onion and lime zest. Drain. Place skillet back on heat and add tequila and cilantro and lime juice and salt. Simmer 10 minutes. Stir in Chili Seasoning packages. Once mixed transfer beef to Crockpot. Add tomatoes and beans. Crockpot on High for 4 hours. Garnish with fresh cilantro and slice of lime.

Steps:

• In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
• Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
• Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Steps:

• Mash bread and milk into paste in a large bowl using fork.
• Mix in ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper using hands.
• Heat oil in a 12-inch skillet over med-high heat until shimmering.
• Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in turkey mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes.
• Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.
• Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into slow cooker.
• Cover and cook until turkey is tender, 4-6 hours on LOW.
• Let chili settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of turkey with spoon.
• Stir in remaining tablespoon tequila, lime zest, and lime juice.
• Season with salt, pepper, more tequila and lime juice to taste, if needed; serve.