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
- 1 pound lean ground beef
- 1 red onion – diced
- 1 green bell pepper – diced
- 1 jalapeno pepper – sliced
- 3 garlic cloves – minced
- 8 oz can tomato paste
- 2 Tablespoons chili powder
- 1 1/2 tablespoons cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (or more to taste)
- Black pepper (your choice on how much)
- A few shakes of hot sauce of your choice
- 1 – 14.5 ounce diced tomatoes – undrained
- 1 – 14.5 ounce black beans – undrained
- 1 shot of tequila (your favorite brand, but why not use Margaritaville tequila)
- Red wine – optional
- Sour cream for topping
- Shredded cheese for topping
- Sliced jalapenos for topping
Directions
Put one 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 the remaining one tablespoon oil and add onions and green pepper 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).
Based on 2 Review(s)