Margarita Chili

Servings:

Cooking Time:

Ingredients:

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2-3 cloves of garlic, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• ¼ cup tequila
• 4 tomatoes, diced
• 2 15 oz. cans of dark kidney beans
• 2 15 oz. cans of black beans
• ¼ tsp. ground black pepper
• ½ tsp. crushed red pepper (add more for heat)
• ½ tsp. salt
• ¼ tsp. thyme
• 1 tsp. cumin
• 1 tbsp chili powder
• 3 tbsp fresh cilantro
• juice from ½ a lime
• Coarse salt and lime slices (garnish)
• Extra fresh cilantro for garnish

Instructions:

• Heat oil in a skillet and add the chopped onion.
• Cook until slightly soft and then add the garlic, green pepper, red pepper, and tequila.
• Saute until the onion is slightly golden.
• Add the mixture into a saucepan and add the tomatoes and beans.
• Heat over medium heat until hot and then add the ground pepper, crushed red pepper, salt, thyme, cumin and chili powder.
• Reduce heat and simmer for 1 hour, stirring occasionally.
• Add the chopped cilantro and simmer for an additional 15 minutes, stirring occasionally.
• Add the lime juice and simmer for an additional 5 minutes.
• To serve, wet the rims of bowls and turn them upside down on a plate with the coarse salt (like a magarita!).
• Fill the bowls and garnish with fresh cilantro and lime wedges.

This Margarita "Chili" is a rarity in that it contains no meat, to which some would say it's not really chili. The beans and spices used make it more like chili than anything else and you'll be pleasantly surprised at the flavor.