kickin' football chili

A quick scan of the ingredients and it’s easy to see where this recipe gets its kick. Serve up this hardy chili at half-time, 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 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.

Discover more Cozy Comfort - Winter Recipes in the archived edition of our February 2013 Email
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