chili margarita

★★★★★ 1 Review
joyouscook avatar
By Barbara Mayo
from Collierville, TN

Easy and great for football events!

★★★★★ 1 Review
serves 10-12 people
prep time 20 Min
cook time 5 Hr

Ingredients For chili margarita

  • 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 sm
    chipotle peppers diced
  • 2 Tbsp
    adobo sauce from chipolte peppers
  • 4 Tbsp
    dark brown sugar
  • 1/2 tsp
    chili powder
  • 1 lg
    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
    rotel tomatoes and peppere
  • 1 c
    tequlia
  • GARNISH
  • 1/4 c
    fresh cliantro
  • 2 c
    shredded jack cheese
  • 2 c
    tortilla strips ( i use multi color strips)
  • 2 md
    fresh limes
  • 1 c
    rimming salt
  • 6
    shot glasses for tequila
  • 1
    bottle good tequlia

How To Make chili margarita

  • 1
    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.
  • 2
    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
  • 3
    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.
  • 4
    Take a bite of lime a shot of tequila and the enjoy your chili!

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