Chihuahuachili Recipes

SALTY CHIHUAHUA

Salty Chihuahua image

A Salty Chihuahua is a variation on the salty dog, and it's also fun to say.

Provided by MJCNELSON

Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 5

Ingredients

1 wedge lime
coarse salt
ice
1 (1.5 fluid ounce) jigger tequila
5 fluid ounces lemonade

Steps:

Wet the rim of an old fashioned glass with lime juice, then dip in salt. Fill glass with ice. Pour in tequila and lemonade. Squeeze and drop in the lime wedge. Stir.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 19.2 g, Fiber 0.1 g, Sodium 13.4 mg, Sugar 18.1 g

ROYAL CHIHUAHUA

Royal Chihuahua image

Provided by Food Network

Time 40m

Yield 1 cocktail

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1 1/2 ounces silver tequila
3/4 ounce fresh lemon juice
1 teaspoon orange marmalade
2 ounces prosecco or other sparkling wine
Orange twist, for garnish

Steps:

Combine the sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, 3 to 5 minutes. Let cool completely. (The syrup will keep in the refrigerator for up to 2 weeks.)
Combine the tequila, lemon juice, 1/2 ounce of the sugar syrup and the marmalade in a cocktail shaker and fill with ice. Shake until very cold, 30 seconds to 1 minute.
Strain into a tall glass filled with ice. Top with the prosecco and garnish with an orange twist.

CHIHUAHUA CHILI

Chihuahua Chili image

Make and share this Chihuahua Chili recipe from Food.com.

Provided by chilady61

Categories < 4 Hours

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
3 tablespoons chopped garlic
2 cups tomato sauce
1 cup enchilada sauce (we like Las Palmas)
12 ounces beer (possibly Chihuahua, hence the name)
2 (29 ounce) cans pinto beans, drained
2 (15 ounce) cans black beans, drained
1 lb ground beef, browned and drained
1 tablespoon chili powder
1 tablespoon cumin

Steps:

In large pot, heat oil. Saute onion until transluscent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. (You can cook this all day in the crockpot.).
Serve with toppings.
If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd's bread with butter is a great accompaniment.
* If you'd like, you can omit the beer, just add water or broth if the chili is too thick without the beer.

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