My daughter started gymnastics a few weeks ago, which is fabulous!!, but it’s also at 5:00 on a Thursday so by the time we get home, cooking a meal from scratch is out of the question. Thank goodness for whoever invented the crockpot! I was inspired to find this chili when visiting a local restaurant that served a similar chili. Tequila and lime in Chili? Why didn’t I think of that before!!! It’s a sure winner.
The recipe starts off with some onion, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes. Together, they look delish.
After cooking this mixture over medium heat for 8-10 minutes, I added the turkey mixture (bread, milk, ground turkey). Once that’s get cooking you should have something beautiful like you see below.
Then, that gets thrown into the slow cooker with some diced tomatoes, tequila, soy sauce, honey, and chipotle chiles. Can you say OMG… delicious?!? I topped this bad boy off with some homemade cilantro sour cream. It is a meal my family enjoys time and time again. It’s a hit at potlucks too!
Tequila Lime Chili
Recipe Adapted from Tracey’s Culinary Adventures.
1 slice sandwich bread, torn into pieces
2 tablespoons milk
1 lb ground turkey
2 tablespoons canola oil
2 onions, minced
2 tablespoons chili powder
2 tablespoons tomato paste
5 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 15-oz can tomato sauce
1 14.5 oz can diced tomatoes
1 can kidney beans, rinsed and drained
1/4 cup tequila, divided
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon minced chipotle chili in adobo
1 teaspoon lime zest
1 tablespoon fresh lime juice (plus more for serving, if desired)
For the Cilantro “Sour Cream”
1/4 cup plain greek yogurt (you can certainly use sour cream)
2-3 tablespoons freshly chopped cilantro
1) Use a fork to mash the bread and milk into a paste in a large bowl. Add the ground turkey and salt/pepper to taste. Gently mix to combine either with a spoon or your hands.
2) Combine the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes into a bowl. Set aside.
3) Heat a large skillet over medium heat and add the oil. When the oil is hot (it will start to shimmer), add the bowl of onions and spices. Cook for 8-10 minutes, or until the onions have softened and browned.
4) Add the ground turkey mixture from (1) and cook until no longer pink. As you are cooking, use a cooking utensil to break up the large pieces of turkey. (I prefer to use a Pampered Chef Mix ‘N Chop as it requires very little work on my part to break up the turkey, but you could use a wooden spoon as well.)
4) Mix in the tomato sauce and use your utensil to scrape any browned bits from the bottom of the pan.
5) Transfer everything in the pan into the slow cooker. Add the diced tomatoes (juice included), 3 tablespoons of the tequila, soy sauce, honey, and chiopotle chile, stirring to combine. Cook on low for 4-6 hours, or until the turkey is very tender.
6) Just before serving, stir in the remaining tablespoon of tequila along with the lime zest and juice. Season to taste with salt and pepper.
For the Cilantro “Sour Cream”
1) At least 30 minutes prior to serving, mix the greek yogurt and cilantro in a small bowl.
2) Cover and place in refrigerator until ready to serve.