Bourbon Chili
YIELDS: 6 SERVINGS
PREP TIME: 25 MINS
TOTAL TIME: 1 HR 30 MINS
INGREDIENTS
- 1 1/4 lb. ground beef chuck
- 1 c. bourbon
- 4 clove garlic
- 1 tsp. dried oregano
- 1/2 tsp. dried sage
- 3 tbsp. olive oil
- 1 medium yellow onion
- 3 bell peppers (1 each red, green, and orange)
- 1 can garbanzo beans
- 1/4 c. sour cream
- 3 fresh mint leaves
- 1/2 jalapeño pepper
- 1/4 c. orange juice
- 1/2 stick unsalted butter (preferably Irish, such as Kerrygold)
- 1 tbsp. chili powder
- 1/2 tsp. ground chipotle pepper
- 1/4 tsp. cayenne pepper
- 3/4 tsp. salt
- 1 can crushed tomatoes
- 1 can black beans
- 4 oz. Cheddar
- tortilla chips
DIRECTIONS
- In a large pot over medium heat, add beef, 1/4 cup bourbon, half the garlic, oregano, and sage. Cook, breaking up beef with a wooden spoon, until meat is browned, 6 to 7 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl and set aside; discard remaining juices.
- In the same pot over high heat, heat olive oil. Add onion, bell peppers, jalapeño, orange juice, butter, and remaining garlic, and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Add chili powder, chipotle, cayenne, and salt and cook, stirring frequently, for 1 minute. Add remaining bourbon, reduce heat to medium, and cook until liquid is reduced by half, about 8 minutes.
- Add 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. Before serving, stir together sour cream and mint in a small bowl. Divide chili among bowls and garnish each with about 1 tablespoon.
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