Bourbon Chili
"I modified a recipe I had been using for many years for a special family reunion in San Antonio, Texas. It includes bourbon which is a favorite drink of an uncle that lives in San Antonio. Everyone loved this recipe and I have made it many times since."
Ingredients
| Ingredient | Quantity |
|---|---|
| ground beef | 1 lbs, 1 lbs, 3 - 15 ounce cans, drained, 1 large white - diced, 2 - seeds removed, diced, 1 large, seeds removed, diced, 4 - minced, 2 large, diced, 1 tablespoon, 3 tablespoons, 14 ounces, 2 teaspoons, 3 tablespoons, 2 teaspoons, fresh ground, 1/2 teaspoon, 2 tablespoons, 1 1/2 teaspoons, 1 teaspoon, 1 teaspoon |
| pork sausage | |
| Fire roasted tomatoes | |
| Onion | |
| Jalapeno’s | |
| Bell pepper | |
| Garlic cloves | |
| Celery | |
| Olive oil | |
| Bourbon | |
| Beef broth | |
| Salt | |
| Brown sugar | |
| Black pepper | |
| Cayenne pepper | |
| Chili powder | |
| Cumin | |
| Garlic powder | |
| Oregano |
Directions
- Cut pork sausage into small pieced.
- In a large stock pot with 1 tablespoon olive oil, brown the sausage and ground beef over high heat, 5 minutes. Watch it carefully so that it doesn’t burn.
- Add onions, Bourbon, garlic, bell pepper, jalapeno, and celery and stir for about 2 minutes and stir.
- Add the fire roasted tomatoes (drained) and beef broth. Stir and lower heat to a simmer
- Add spices and brown sugar to the pot, continue stirring until fully incorporated.
- Cover and simmer for another 2 hours, stirring occasionally.
- Recommend serving with extra sharp cheddar cheese grated on top of the chili.