During the colder months nothing hits the spot like a bowl of chili. I like to make my chili with lots of veggies and either ground beef or dark meat turkey. I use bourbon to deglaze the pot after browning the meat, but you could use any alcohol you have on hand – wine, beer, etc. Or skip that step entirely and scrape the bottom of the pot when you add the crushed tomatoes.
Eater’s Note: If you have leftovers and want to freeze the chili for a later date, just portion out into freezer bags and lay them flat in the freezer.
Beef and Bourbon Chili
Ingredients
- 1 pound ground beef (preferably grass-fed)
- 2 green peppers - diced
- 2 yellow onions - diced
- 4 celery ribs - diced
- 2 jaleopeno peppers (or serrano peppers if you like more heat) - finely chopped
- 3 garlic cloves - minced or finely grated
- 2 (28 oz) cans of crushed tomatoes
- 1 (15 oz) can of kidney or pinto beans (look for "no salt added" brand) - rinsed and drained
- 1 heaping tbsp chili powder
- ¼ cup bourbon (or wine or beer or skip entirely)
- 1 tbsp olive oil
For Serving: - sour cream
- diced avocados
- grated cheese (cheddar or jack)
- lime wedges
- toast or tortilla chips
Instructions
- Start with a large mixing bowl, as you chop the veggies, garlic, and hot peppers - add everything together in the bowl and set aside.
- Add tablespoon of olive oil to a large, heavy bottomed soup pot
over medium high heat.
- Add the ground beef and cook until browned (about 5 min).
- Add the bourbon and use the alcohol's acidity to scrape up any browned bits that are stuck to the bottom of the pot (this is where a lot of the yummy flavor comes from).
- Add all the veggies from the large bowl, reduce heat to medium and cook until they begin to soften (about 8 - 10 min).
- Add both cans of crushed tomatoes and stir to incorporate into the pot.
- Bring chili to boil, cover, and reduce heat to medium low.
- Simmer for 1 hour (stirring occasionally), add can of beans, and continue to cook for an additional 30 min until veggies are completely tender.
Notes
The chili gets better with time. If you want to serve for dinner, I suggest making it earlier in the day, or the day before, so that all the flavors can meld.