Makes 6 to 8 servings


2 tablespoons vegetable oil
2 pounds ground beef
2 cups finely chopped white onions
1 to 2 dried de arbol chilies
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1/4 teaspoon ground cloves
1 can (28 ounces) whole peeled tomatoes, undrained, coarsely chopped
1/2 cup fresh orange juice
1/2 cup tequila or water
1/4 cup tomato paste
1 tablespoon grated orange peel
Lime wedges and cilantro sprigs (optional)


  1. Heat oil in deep 12-inch skillet over medium-high heat until hot. Crumble beef into skillet. Brown 6 to 8 minutes, stirring occasionally. Pour off drippings. Reduce heat to medium. Add onions; cook and stir 5 minutes or until tender.
  2. Crush chilies into fine flakes in mortar with pestle. Add chilies, garlic, cumin, salt and cloves to skillet. Cook and stir 30 seconds.
  3. Stir in tomatoes with juice, orange juice, tequila, tomato paste and orange peel. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours, stirring occasionally.
  4. Uncover skillet. Cook chili over medium-low heat 10 to 15 minutes or until thickened slightly, stirring frequently. Ladle into bowls. Garnish with lime wedges and cilantro.

Check out more recipes for Mexican