Chili is one of those meals that I don’t remember how much I love until I’m actually dipping my spoon into a steaming bowl of it. We eat soup far more often than we eat chili, but that might be changing now that I’ve tried this turkey tequila chili! Seen on Tracey’s blog, it is originally a Cook’s Illustrated recipe, so I knew it would be successful. It takes a little bit of pre-work, but then you just stick it in the crockpot and let the flavors mesh for a few hours. I prepped it the night before and then set my crockpot on warm the next morning since everything in it was already cooked (good thing, because we ended up being gone for 12 hours!).
This chili is spicy and comforting. The tequila isn’t overtly noticeable, but I liked the flavor it added. After filling up on a bowl of this, I still found myself eating spoonfuls of the leftovers! We served ours with homemade baked tortilla chips because I had some corn tortillas that I needed to use up (just cut, place on a baking sheet lined with foil, spray with cooking spray, sprinkle with salt, and bake at 400F for 10 minutes or so, until lightly browned and crispy). This would also be good with cornbread or whatever your favorite chili accompaniment is! Next time I’ll double the recipe—there was ample room in my crockpot for more and I wouldn’t mind eating this for days!
Two Years Ago: Pumpkin Cheesecake Spice Bars
Slow Cooker Tequila Turkey Chili