Mayan Chili

A Chili With A Tequila Backbone

This Mayan chili breaks from the standard Tex-Mex script. A quarter cup of tequila goes in with the tomato base, mellowing during the simmer into something earthy and warm without tasting like a margarita.

The diced green bell peppers and canned green chilies layer in fresh and roasted pepper notes, while chili powder handles the backbone heat. Kidney beans and sweet corn go in last so they hold their shape and texture instead of breaking down into mush.

Keep the heat low once everything’s combined. A hard boil scorches tomato paste and tightens the meat. Thirty minutes of slow simmering pulls all those flavors together while the alcohol cooks off, leaving the smokier agave undertones behind.

Chef Tips

• Brown the beef in batches if your pot is crowded. Steam-cooked meat won’t develop the fond that gives the chili depth.
• Drain the green chilies but leave the kidney beans and corn undrained. The bean liquid thickens the chili naturally and the corn liquid adds sweetness.
• Stir in a square of dark chocolate or a teaspoon of cocoa powder at the end for a true Mayan touch.
• Make it a day ahead. Chili always tastes better the next day once the spices have time to bloom.
• Top with crumbled queso fresco, sliced avocado, and fresh lime wedges to brighten each bowl.

Variations

• Swap tequila for mezcal to amplify the smoke.
• Use ground turkey or chorizo in place of beef for a leaner or spicier version.
• Add a diced sweet potato with the tomato sauce for sweetness and body.