Get ready to heat things up with Tito’s Punch Chilis recipe! This fiery dish brings together the bold flavors of chilis, spices, and Tito’s signature punch, creating a tantalizing fusion that will awaken your taste buds.
Whether you’re craving a spicy kick or looking to impress your guests with a unique culinary creation, this recipe is sure to spice up any occasion.
So, roll up your sleeves and prepare to embark on a flavor-packed adventure with Tito’s Punch Chilis!
Ingredients
For the Chili Paste:
- 4 dried ancho chilis, stemmed and seeded
- 2 dried guajillo chilis, stemmed and seeded
- 2 dried chipotle chilis, stemmed and seeded
- 4 cloves garlic, minced
- 1 tablespoon cumin seeds, toasted
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- Salt to taste
For the Chili:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 jalapeño peppers, seeded and chopped
- 2 pounds ground beef
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups beef broth
- 1/4 cup Tito’s Handmade Vodka
- Salt and pepper to taste
- Chopped cilantro, for garnish
- Sour cream, for serving
- Shredded cheese, for serving
Instructions
In a dry skillet over medium heat, toast the ancho chilis, guajillo chilis, and chipotle chilis until fragrant, about 2-3 minutes per side.
Remove from heat and transfer to a bowl.
Cover with hot water and let soak for 20-30 minutes until softened.
Meanwhile, in the same skillet, toast the cumin seeds and coriander seeds until fragrant, about 1-2 minutes.
Remove from heat and transfer to a mortar and pestle or spice grinder. Grind into a fine powder.
In a blender or food processor, combine the soaked chilis (drained), minced garlic, toasted spices, dried oregano, smoked paprika, vegetable oil, and salt.
Blend until smooth, adding water as needed to achieve a paste-like consistency.
Heat vegetable oil in a large pot over medium heat.
Add the chopped onion, bell peppers, and jalapeño peppers, and sauté until softened, about 5 minutes.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
Stir in the diced tomatoes, kidney beans, black beans, beef broth, and Tito’s Handmade Vodka.
Bring to a simmer and let cook for 30-40 minutes, stirring occasionally, until the chili thickens and flavors meld.
Season with salt and pepper to taste.
Serve hot, garnished with chopped cilantro and accompanied by sour cream and shredded cheese.
Nutritional Facts
Serving Size: 1 cup
Calories: 380
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 850mg
Total Carbohydrates: 28g
Dietary Fiber: 8g
Sugars: 6g
Protein: 25g
FAQs
1. Can I make this chili vegetarian?
Yes, you can omit the ground beef and increase the amount of beans or add meat alternatives such as textured vegetable protein (TVP) or tofu for a vegetarian version.
2. How spicy is this chili?
The level of spiciness can be adjusted by adding or reducing the amount of jalapeño peppers and chili paste according to your preference.
3. Can I use another brand of vodka?
While Tito’s Handmade Vodka adds a unique flavor, feel free to use any vodka of your choice.
4. Can I freeze leftovers?
Yes, this chili freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
5. Can I make this chili in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.