kickin' beef and bourbon chili
a hearty winter dish with a kick
A quick scan of the ingredients and it’s easy to see where
this recipe gets its kick. Serve up this hardy chili topped off
with shredded cheddar, a dollop of sour
cream and a handful of crisp tortilla chips.
2 pounds lean ground beef
1 cup good Kentucky bourbon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
3 tablespoons olive oil
2 medium onions, sliced
2 large bell peppers (green, red or both) seeded and sliced into strips
1 jalapeño pepper, seeded and chopped
¼ cup orange juice
¼ cup unsalted butter
1 heaping tablespoon chili powder
½ teaspoon ground chipotle pepper
¼ teaspoon cayenne pepper
½ teaspoon salt
One 28 oz can crushed tomatoes
One 15.5 oz can black beans, drained and rinsed
One 15.5 oz can dark red kidney beans, drained and rinsed
optional for serving
Shredded cheddar cheese
Sour cream
Tortilla chips
Add beef, 1/4 cup of the bourbon, oregano and cumin to a
Dutch oven. Cook over medium heat for 5 minutes, while
breaking up beef with a spoon. Add half the garlic to the
pot and continue to cook another 2 to 3 minutes, until meat
is no longer pink and the garlic has released its flavor.
Using a slotted spoon, transfer beef mixture to a medium
bowl and set aside; discard remaining juices.
Reheat the pot and add the olive oil. Add the onion, bell
peppers, jalapeño, orange juice, butter and remaining
garlic. Cook, over medium-low heat, stirring often, until
vegetables begin to soften, or about 10 minutes. Add chili
powder, chipotle, cayenne, and salt and cook, stirring
frequently, for 1 minute. Add remaining bourbon, reduce heat
to low and simmer until liquid is reduced by half, about 7
to 8 minutes.
Add crushed tomatoes and bring mixture to a boil over
medium-high heat. Add beans and reserved beef. (If mixture is
dry, add up to 1 cup water.) Reduce heat to medium-low and
simmer, partially covered, for 1 hour. Serve in bowls with
garnishes, if desired.
