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Bourbon Chili

Macheesmo Recipe by
(2 reviews)
Bourbon Chili
  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 4
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Bourbon Chili

I added some bourbon and brown sugar to the normal Betty Crocker™ chili recipe to give it some more complexity.

Ingredients

1
large onion
2
cloves garlic or 1/4 teaspoon garlic powder
1
lb lean (at least 80%) ground beef
1
tablespoon chili powder
2
teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon crushed red pepper
1/3
cup bourbon
2
tablespoons brown sugar
1
can (14.5 oz) diced tomatoes, undrained
1
cup tomato sauce
1
can (15 to 16 oz) red kidney beans, undrained

Directions

  • 1 Peel and chop the onion to measure 1 cup. Peel and finely chop the garlic.
  • 2 In a 3-quart saucepan, cook the beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked.
  • 3 Into the beef, stir the chili powder, oregano, cumin, salt, and red pepper flakes. Cook for another minute or two.
  • 4 Pour in bourbon to deglaze pan. Use bourbon to scrape up any bits stuck to pan.
  • 5 Add tomatos and tomato sauce and brown sugar to pot.
  • 6 Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook 1 hour, stirring occasionally.
  • 7 Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 10 minutes, stirring occasionally, until desired thickness.
  • 8 Serve with chips, chives, sour cream, or grated cheese.
See Step By Step

Step By Step  

Heirloom Twist: Bourbon Chili

As prepared by Macheesmo,

We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.


Today's twist: Bourbon Chili, Macheesmo's version of Betty's classic chili recipe.



The Betty Crocker Big Red Cookbook was just re-released, and let me just say that the new version is really amazing. Besides having over 1500 recipes, it’s in a really nifty binding that makes it easy to flip through.

It’s a great design and layout for a fantastic classic cookbook.

I’ve always loved the chili recipe from The Betty Crocker Cookbook. It’s a no frills chili that is pretty simple to make but really delivers in the flavor department.

The cool thing about any classic recipe is that it can work as a great base for variations! In the case of my bourbon chili variation, I thought it would be nice to kick up the complexity of the recipe with Kentucky bourbon and brown sugar.

Almost any chili recipe worth its salt will have a few classic ingredients including onions, beef, tomatoes, and beans. Of course, this is just my opinion. There’s some debate over these ingredients, but I consider them to be the standard, classic recipe.



Ingredients for Bourbon Chili

When you add bourbon and brown sugar to the mix, the chili gets slightly sweet. It’s the kind of thing that people won’t be able to put their finger on when they try it, but they’ll love it.

You just need a little bit of both. No need to over-do it.

Bourbon and sugar for chili

When it comes to cooking the chili, there’s really not much to it, which is another reason it’s a fantastic recipe.

Start by adding your beef, onions, and minced garlic to a large pot. Cook this on high heat until the beef is browned and the onions are cooked through. It’ll probably take about 10 minutes.

It’s okay if some of the beef sticks to the pan. That’s all flavor.

Beef and onions for Bourbon Chili

After the beef is cooked, add in the spices for the chili. That includes some oregano, chili powder, cumin, and crushed red pepper. A pinch of salt and pepper at this point wouldn’t hurt either.

Continue to cook this for another minute or so until the spices get really fragrant.

Now it’s time for the bourbon!

Adding bourbon to the chili

When the bourbon hits the pot, it’ll sizzle like crazy. Use this liquid to scrape up any little bits that are stuck to the pan.

After you deglaze the pan with bourbon, add the tomato products and sugar.

Bring your chili to a boil then reduce the heat so it’s just simmering. Cover the chili and let it simmer for about an hour, stirring occasionally.

As a final step, stir in your drained kidney beans!

Stirring beans for Bourbon Chili

Cook it for another few minutes to warm the beans.

I like to serve my chili with sour cream and chives. You could also serve it with chips, crackers, or grated cheese.

Bourbon Chili ready to eat

There’s really nothing like a warm bowl of chili on a crisp fall day. It’s great for a football game or just to warm the soul.

Give this bourbon chili a shot and be sure to check out The Big Red Cookbook!

[cookbook]

More Tablespoon blogger twists on the classics





Nick is going to work on making all 1500 recipes in The Big Red Cookbook. Be sure to check back in 5 years. Meanwhile, you can check out his blog, Macheesmo, and connect with him on his Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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