Bourbon Smoked Chili Powder, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Recipes, Soups and Stews, Worcestershire Sauce
Bourbon Barrel Chili
Makes 10 servings.
1 large onion (about 2 cups), chopped
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 1/2 pound ground beef
1 pound ground pork
1/4 cup Bourbon Smoked Chili Powder
3 tablespoons Bourbon Smoked Paprika
2 tablespoons cumin
2 tablespoons tomato paste
1 tablespoon Bourbon Smoked Sea Salt
2 teaspoons Bourbon Smoked Pepper
2 teaspoons dried oregano
2 teaspoons cayenne (more or less to taste)
12 ounces amber of lager beer
28 ounces canned crushed tomatoes (fire roasted preferred)
1 (15.5 ounce) cans beans (kidney, pinto or black), drained and rinsed
2 tablespoons Bourbon Barrel- Aged Worcestershire Sauce
1 1/2 cups water
Place a large dutch oven or soup pot on high heat and add oil. Add onions and saute for 5-7 minutes or until softened and translucent. Add the chopped garlic and cook for 2 minutes. Crumble in ground beef and pork. Cook until meat in no longer pink and starting to brown. Drain excess fat. Add the paprika, cumin, tomato paste, salt, pepper, oregano, and cayenne. Reduce heat to medium-high and cook for 2 minutes. Pour in the beer to deglaze the pan. Add the tomatoes, beans, Worcestershire, and water.
Bring chili to a boil. Reduce heat to low, cover and cook for 1-1 1/2 hours, stirring occasionally. If chili seems thick during cooking, add 1/2 cup water to loosen. Taste and adjust seasoning as necessary. Serve with your family’s favorite toppings and accompaniments.
Comments are closed