Smoked Tequila Chili with Poblano Avocado Relish and sweet green chili southern cornbread

Smoked Tequila chili!  Well, do I really need to say more?  This dish came into my head just as quickly as the fall air FINALLY hit us in North Carolina this weekend.  I felt my taste buds craving a great chili.  Now, I have made many of chili dishes, but, this was going to have to be special.  I just had something hit me that was saying, make this CRAZY GOOD!  So, here it is...and, my husband said, it was "crazy good chili".  I hope you think so too!  I wanted a bit of spice, and a bit of ?? in your heads when you tasted this, because, you would not be likely to figure out the flavors without knowing the ingredients.  You would just be wowed and pleased with the flavor.  SO, I challenge you to make this for your neighbors on your October fest or Halloween night!  I promise they will think you have a secret potion!  And you do!  ENJOY!


Smoked Tequila Chili

Yields:  10- 12 servings

Chili:

2 T. Olive oil
1lg. chopped onion
1 medium chopped green pepper
2 T. chopped garlic or minced

Meat:

1/2 lb. ground beef
1/2 lb. sweet Italian ground sausage
1 lb. meatloaf mix ( veal, pork, beef)
1/2 lb.boneless pork loin chops cut into cubes
1/2 lb. beef stew meat cut into bite size pieces

Dry Ingredients:

3 T. chili powder
1t. ground cumin
1/2t. cayenne pepper
1/2 t. smoked paprika
1 t. dry oregano
1t. dry cilantro leaves
1T. unsweetened cocoa

Other Ingredients:

1 shot of Tequila
1 can creamed corn
2 ...15 oz. cans Dark, Red kidney beans
1 lb. whole tomatoes chopped roughly
1 lb crushed or puree tomatoes

Directions:

In large stock pot, add olive oil and heat.  Once heated on medium high, add onion.  Salt and pepper to taste and cook until looking somewhat transparent.  Add in the green peppers.  Cook for 4 minutes until tender.  Add in the garlic mix well and add a bit more salt and pepper to accommodate the additional ingredients to taste.

Now, add the meat  one at a time, mixing well in between each additional meat and allowing them to cook on their own for a bit before adding the next.  Salt and pepper again to taste to accommodate the additional meat.  That will bring out the flavor.  This is a french cooking technique, called layering.  I always add a little salt and pepper after each layer to help the flavor along.  It is up to you though.  If you are more comfortable adding the salt and pepper at the end..feel free.

Now that you have your vegetables and meat, let's add in the, " other ingredients" , and dry seasonings and mix together well.

Our goal now is to simmer for 2 hours and allow all the flavors to come together.  This should be on a very low heat and feel  free to simmer longer, it only enhances the flavors.  Remember to stir frequently and do not over cook either,,,,I typically simmer this dish for 3 hours optimally.

Poblano, Avocado Relish:

3 green onions chopped
1/2 finely chopped poblano pepper
1 avocado cubed into bite sized pieces
1 lime zested  to 1 teaspoon and juiced
1 dash of cumin to taste
1 T. Tequila ( optional)
1 Dash of dry cilantro

Chop the green onion, pepper, avocado and add to a bowl.  Add in completely  juiced  lime and 1 teaspoon of zest.  Add dry ingredients and Tequila.  Mix well and refrigerate for 1/2 hour to come together.

Serve chili in a bowl with chili, topped with the avocado relish, sour cream, and your choice of cheese, cheddar or gouda!  ENJOY.

Sweet corn bread recipe is on my blog already!  Search for it and ENJOY!  It really balances the heat of this dish.  A perfect pair!!  ENJOY!