Chili Margarita

Barbara Mayo


Easy and great for football events!

pinch tips: How to Season and Care for a Cast Iron Skillet



10-12 people


20 Min


5 Hr


1 1/2 lb
ground chuck
1 1/2 lb
beef stew meat cut into small cubes
2 tsp
meat tenderizer plain
4 Tbsp
jamican jerk spices
4 small
chipotle peppers diced
2 Tbsp
adobo sauce from chipolte peppers
4 Tbsp
dark brown sugar
1/2 tsp
chili powder
1 large
vidalia onion finely chopped
1 clove
elephant garlic grated
6 Tbsp
tomato paste, no salt added
2 tsp
cinnamon blend (i use pamper chef)
1 c
water, hot
1 can(s)
rotel tomatoes and peppere
1 c


1/4 c
fresh cliantro
2 c
shredded jack cheese
2 c
tortilla strips ( i use multi color strips)
2 medium
fresh limes
1 c
rimming salt
shot glasses for tequila
bottle good tequlia

Directions Step-By-Step

Cut up stew meat and add ground chuck in large bowl sprinkle with mest tenderizer then add next 5 ingredents and mix well cover set aside for 10 minutes.
Start crock pot on high add 1/2 cup tequila, chopped onion, garlic, tomato paste , cinnimon blend mix and rotel tomatoes and pepperscover and cook for 10 minutes then add meat stir to incorporate meat and cover cook on medium for 2 hours
When ready to serve take one lime wedge and rim bowl dip in rimming salt. Add 1 1/2 ladles of chili top with several tortilla strips and sprinkle of fresh cliantro. Place salt dipped lime wedge on side and serve with 1 shot glass of tequila.
Take a bite of lime a shot of tequila and the enjoy your chili!