Montexican Munchies

Chili con Carne

Montexican Munchies

Dehmer, Kurt
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Game-on chili con carne.

Now that the meat's in the freezer, it's time to conjure up some delicious concoctions to reward all your hard work. Here is an idiot-proof recipe that is sure to be a crowd-pleaser. This dish is 100% tasty. It can be done 5-alarm style or mild if one forgoes the peppers, but the trick is in the tequila. I prefer to use a 100% agave, to insure the goodness. 

 


Ingredients

2 garlic cloves pressed

¼ Tsp. ground cumin

1 8oz, can tomato sauce

1 can kidney beans, drained

1 Tsp. ground oregano

¼ Tsp. ground cayenne pepper

2 strips Daily’s peppered bacon chopped

1 jalapeño, seeded and finely chopped (optional)

1 onion chopped

2 Tbsp. chili powder

1 cup 100% agave tequila

1 can Rotel diced tomatoes and chilies

1 Tsp. salt

1 lb. ground wild game

¼ cup corn flour

1 Tsp. fresh-squeezed lime juice

1 Tsp. ground cilantro

1 pinch cinnamon

1 can pinto beans, drained

1/2-cup Corona beer

Procedure
In a hot skillet, fry up the chopped bacon until it is almost crispy. Add to cooker. In the bacon drippings add the onion and the garlic, and lightly caramelize over low heat. Remove with a slotted spoon and add to the cooker. Lightly brown the ground meat until a medium rare, add the meat and all other ingredients to the cooker and stir well. If the mixture seems overly dry add more beer and one more shot of tequila. Consume the remainder of the beer and have a shot for yourself. Set the cooker on the lowest setting, and go about your day. 

I like to serve this chili with shredded cheddar cheese, a dollop of sour cream, and a wedge of corn bread. If one is feeling a bit on the gourmand side, ladle it over a piping hot bowl of tater-tots for a real crowd pleaser.

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