Description
This dish was inspired by a recipe in a Margaritaville cookbook. I’ve adapted it to my palate and it came out great.
This chili is not just good by itself (which it is), but also good in Volcano Nachos and of course, it is great over some air fryer fries.
What a way to go wasting away again in Margaritaville.
Ingredients
- 2 Tablespoons Canola Oil, Divided
- 1 pound Lean Ground Beef
- 1 whole Red Onion, Finely Diced
- 1 whole Green Bell Pepper, Diced
- 3 cloves Garlic, Minced
- 8 ounces, weight Tomato Paste
- 2 Tablespoons Chili Powder
- 1-½ Tablespoon Cumin
- ⅛ Tablespoons Cayenne Pepper (or More To Taste)
- 1 teaspoon Dried Oregano
- ½ teaspoons Black Pepper, Or To Taste
- 1 teaspoon Hot Sauce (of Your Choice)
- 1 can (14 1/2 Oz. Size) Diced Tomatoes, Undrained
- 1 can (14 1/2 Oz. Size) Black Beans, Undrained
- 1 whole Jalapeno, Sliced
- 1-½ ounce, fluid Tequila (Your Favorite, But Why Not Use Margaritaville Tequila)
- ½ cups Dry Red Wine (I Used Merlot)
- ½ cups Sour Cream, For Topping
- ½ cups Sliced Jalepenos – For Topping
- ½ cups Shredded Cheese, For Topping
Preparation
Put 1 tablespoon of oil in a large pot over medium-high heat and add beef. Cook until beef is browned and any liquid from the browning is gone.
Scoop out cooked beef into a bowl. Add remaining 1 tablespoon oil and cook onions, green pepper, and garlic until soft, about 4 minutes.
Add tomato paste, chili powder, cumin, cayenne pepper, dried oregano, some black pepper and hot sauce and stir to mix.
Add canned tomatoes and black beans and sliced jalapenos and shot of tequila (have one for yourself if you like). Bring the beef back to the pot, mix, and taste. Add any salt to suit your palate. Cook at a simmer for 45 minutes. Note: I tasted it after about 20 minutes and found it needed something else, so I added a splash of red wine to bring the flavor to another level.
Ladle into a bowl and top with sour cream, sliced jalapenos, and cheese, or whatever you like to top your chili with.
