January 24th- Margarita Chicken Chili

I have been wanting to formulate this recipe for some time.  Frankly, I was initially nervous in my attempt to mock up a margarita chili, as I typically pedal in chili’s tomato-based rendering.   Neuroses aside, it was time to saddle up and chilify this south-of the-border aperitif.  I commenced with a little liquid courage, just to get the creative (i.e. chili) juices flowing.  After throwing back the first delicious homebrew- a DFH 90min clone (for those in-the-know), I was beginning to feel a bit more confident.  After a second, I began to develop a small, yet conspicuous swagger. All events that subsequently unfolded were well beyond my control and are subject to conjecture.  One thing, however, is irrefutable.  Soon after I started in on the premixed margaritas- everything, I mean everything, though inexplicably hazy in appearance, was going to be just A-OK.


1 ¼ pound boneless, skinless, cubed chicken breast (don’t tell our backyard hens, as they have a bit of a temper [more later])

¼ C red onion, diced

¼ C fresh jalapeno, finely diced

3 cloves garlic, minced

1T corn meal

1T chili powder

¾ pound tomatillos, chopped

1 ½ C premixed margarita beverage (I used Salvadors)

Cooked rice and/or/also too  corn tortillas

Lime wedges

Cook chicken, onion, jalapeno, and garlic in a pot until chicken is brown and nearly cooked through (don’t drain fat).

Add cornmeal and chili powder and cook for 10 minutes over low heat.

Add tomatillos and simmer on low heat 1 hour.

Add margarita beverage and simmer on low for 1 hour.

Serve on cooked rice (or corn tortillas) with lime wedge garnish.

Margarita Chicken Chili. It's good.

Margarita Chicken Chili. It’s good.

Tasting notes:

While the consistency tends soupy, serving over rice is a great idea.  We favor the basmati variety.  Corn tortillas will also serve as an excellent foundation.  The lime wedge is attractive.  If you are really into good looks (who isn’t) and have the plenty of money and cupboard space (who has), serve in seldom-used clear glass bowls rimmed with margarita salt and topped with lime slices.  For the rest of us, throw this delicious chili in a bowl filled with rice or filled with warm, torn, corn tortillas, sprinkle on some Morton’s and toss on a lime slice or two.  The pleasantly chewy chicken plays notably well against the backdrop of tangy lime, spicy pepper, and sweet margarita mix. (Yeah, someone sober said that).  Buen apeptito!

This entry was posted in chicken, hybrid chili, Mash-up and tagged , , . Bookmark the permalink.

2 Responses to January 24th- Margarita Chicken Chili

  1. This looks absolutely amazing! I’m gonna pin this and try it – with Margaritas, of course!

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