CHILI MARGARITA

Chili Margarita image

Provided by Barbara Mayo

Time 5h20m

Number Of Ingredients 23

Previous Next

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 tequlia
GARNISH
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
6 shot glasses for tequila
1 bottle good tequlia

Steps:

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!