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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