Yields:
8-10 servings
Ingredients
| 1 |
slice high-quality white sandwich bread, torn into quarters |
| 2 |
Tablespoons whole milk |
| 1 |
pound ground turkey |
|
salt and pepper |
| 2 |
Tablespoons vegetable oil |
| 2 |
onions, minced |
| 2 |
Tablespoons chili powder |
| 2 |
Tablespoons tomato paste |
| 3 |
garlic cloves, minced |
| 2 |
teaspoons ground cumin |
| 2 |
teaspoons minced fresh oregano or ½ tsp dried |
| ¼ |
tsp red pepper flakes |
| 1 |
15-oz can tomato sauce |
| 1 |
14.5-oz can diced tomatoes |
| 1 |
15-oz. can pinto beans, drained and rinsed |
| ¼ |
cup tequila, plus extra as needed |
| 2 |
Tablespoons soy sauce |
| 1 |
Tablespoon honey |
| 1 |
teaspoon minced canned chipotle chili in adobo sauce* |
| 1 |
teaspoon grated lime zest |
| 1 |
Tablespoon fresh lime juice, plus extra as needed |
|
you can reduce the chipotle to ½ tsp, if you don't like spicy heat |
Directions
Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, ¼ tsp salt and ¼ tsp pepper, using hands.
Heat oil in 12-inch skillet over medium-high heat, until shimmering.
Add onions, chili powder, tomato paste, garlic, cumin, oregano and red
pepper flakes and cook until vegetables are softened and lightly
browned, 8 to 10 minutes.
Stir in turkey mixture and cook, breaking up any large pieces with a
wooden spoon, until no longer pink, about 3 minutes. Stir in tomato
sauce, scraping up any browned bits; transfer to slow cooker.
Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy
sauce, honey, and chipotles into the slow cooker. Coer and cook until
turkey is tender, 4-6 hours, on low.
Let chili settle for 5 minutes, then remove fat from surface using a
large spoon. Stir in remaining tablespoon tequila, lime zest, and lime
juice.
Season with salt, pepper, tequila and lime juice to taste and serve.
Optional: garnish with diced avocado and sour cream.
