[ Recipe: Kickin' Beef and Bourbon Chili ] ~ from Monterey Bay Herb Co
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.

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