We were lucky enough to get a couple snow days here in Charleston this week-although it was only 30 degrees but no complaints-so I took the opportunity to put something in the crock pot and just happened to stumble upon this Mexican Chili recipe on The Food Network website. I'm glad I did because it was probably the BEST chili I've ever had and I got multiple compliments on how delicious it was from everyone plus the crock pot was empty at the end of the night. That's always a good sign!
Seriously, it was that good and it's super easy...You gotta try it. Here ya go!
~Mexican Chili~
Total Time: 8 hrs, 15 mins
8-10 Servings
Ingredients:
2 Tbsp Veg Oil
3 Tbsp Tomato Paste
3 Tbsp Chili Powder
1 Tbsp Ground Cumin
1/2 Tsp Cayenne Pepper
1 pound Ground Turkey
Kosher Salt
One 28 oz can Fire-Roasted Tomatoes
2 3/4 cups Low Sodium Chicken Broth
1/4 cup Unsweetened Cocoa Powder
2 Tbsp Red Wine Vinegar
1 Tbsp Dried Oregano
Two 15 once cans of Pinto Beans-strained and rinsed
1 Medium Onion, chopped
Blue Tortilla Chips for Serving
3 Cloves Garlic-chopped
Sliced Scallions, Shredded Mexican Cheese, Sour Cream and Chopped Jalapeños for serving
Directions:
Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili poser, cumin and cayenne and cook. Stirring. Until the oil is brick-red and the mixture is dry. About 2 mins. Add the ground turkey and 1 tsp of salt and cook. Stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6 qt slow cooker.
Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 tsp salt to the skillet over medium-high heat and bring to a simmer. Whisking. Cook for about 2 mins. Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert of the slow cooker and give the mixture a good stir. Cover and cook on low for 6-8 hours.
Add chicken broth to thin the chilly if necessary. Season with salt. Serve with scallions, cheese, sour cream and jalapeño. Be sure and serve with the blue tortilla chips for good dipping.
Don't forget to serve this amazing chili with my Famous Skinny Margaritas! Those were a HIT as well. Recipe found HERE
Side Note-I've made a couple changes to the famous marg by using grapefruit juice instead of orange juice sometimes and always topping it all off with club soda. It adds the perfect finishing touch!
Beaucoup D'Amour,
Megan
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