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A little different twist on chili with some spice.
Stir together the ingredients for the seasoning and set aside. (Do NOT add all of this. Save some back in case it is too spicy for you.)
Heat 2 tablespoons olive oil and brown half of the meat in a Dutch oven or deep pan. Remove the meat. Add 2 more tablespoons of oil brown the rest of the meat. Remove the meat to a separate pan or crock pot.
Deglaze the pan with the water/tequila, scraping up all the bits from the bottom of the pan.
Add tomatoes, bell peppers, diced onion, minced garlic and 1/2 of the seasoning. Sprinkle 1 tablespoon of flour over the top and mix it in. Stir in the broth. Add the meat back in and cook on top of the stove (covered) on low heat for 1 hour. Or, you could put this in a crock pot and cook it on high for 4 hours or more, or in the oven (covered) for 2 hours on 250 degrees.
Stir in beans and lime juice before serving. Garnish with sour cream, cilantro, avocado, or jalapenos.
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