Peppers, orange juice and bourbon! No wonder this has swiftly become my all time favorite Chili recipe. Double it and freeze some for later.
- 1 1/4 pounds ground beef chuck
- 1 cup bourbon
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoons dried sage
- 3 tablespoons olive oil
- 1/2 medium yellow onion, chopped
- 3 bell peppers (1 each red, green, and orange), seeded and chopped
- 1 small jalapeño pepper, seeded and chopped
- 1/4 cup orange juice
- 1/2 stick unsalted butter
- 1 tablespoon chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1 can (28-ounce) crushed tomatoes
- 1 can (15 1/2-ounce) black beans, drained and rinsed
- 1 can (15 1/2-ounce) pinto beans, drained and rinse
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. Serve and garnish as you wish.
Adapted from: Brian’s Bourbon Chili Recipe – Country Living
Lorens Kitchen 