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.
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.
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.
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.
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!
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!
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.
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!
More Tablespoon blogger twists on the classicsNick 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.