Spicy Bourbon Chili Recipes

SPICY BOURBON CHILI

Spicy Bourbon Chili image

Make and share this Spicy Bourbon Chili recipe from Food.com.

Provided by nathanschrock100

Categories < 4 Hours

Time 2h15m

Yield 1 Large Pot, 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs ground chuck
1/2 cup butter
2 large bell peppers, chopped
2 large onions, chopped
8 medium garlic cloves, minced
3 1/2 teaspoons ground oregano
2 1/2 teaspoons cumin
3 teaspoons salt
3 tablespoons sugar
1 -3 teaspoon ground red pepper
1 1/4 ounces chili seasoning mix
2 (14 1/2 ounce) cans diced tomatoes
2 (16 ounce) cans kidney beans, drained
3/4 cup desired Bourbon
2 (16 ounce) cans tomato sauce

Steps:

Brown Ground Chuck and minced garlic.
Melt butter in a large pot over medium heat. Add bell peppers and onions and cook for 10 minutes.
Add the ground chuck and garlic mixture to pot. Stir in remaining ingredients except bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili.
Simmer uncovered for 1 1/2 hours, stirring occasionally.
Add Bourbon and kidney beans and simmer for 1/2 hour longer.

Nutrition Facts : Calories 642.3, Fat 27.5, SaturatedFat 12.9, Cholesterol 141.1, Sodium 2246.7, Carbohydrate 43.7, Fiber 9.8, Sugar 18.2, Protein 42.2

OLD PEPPER

Old Pepper image

This bourbon cocktail recipe from Alba Huerta uses whiskey, lemon, turbinado sugar, and hot sauce.

Provided by Alba Huerta

Categories Cocktail Bourbon Whiskey Drink Drinks Alcoholic

Yield Makes 1 cocktail

Number Of Ingredients 10

Ingredients

For the Turbinado Syrup:
2 cups Sugar in the Raw turbinado
1 cup water
For the cocktail:
1½ oz. 80-proof bourbon
¾ oz. Turbinado Syrup
½ oz. freshly squeezed lemon juice
¼ oz. Crystal hot sauce
3 dashes Worcestershire sauce
Garnish: 1 chile de arbol

Steps:

To make the Turbinado Syrup: Combine the turbinado sugar and water in a saucepan and stir to combine. Place over medium heat and bring to a gentle boil, stirring occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Transfer to a glass container with a tight-fitting lid and store in the refrigerator for up to 1 week. Makes about 2¼ cups.
To make the cocktail: Fill a rocks glass with crushed ice. Pour the bourbon, syrup, lemon juice, hot sauce, and Worcestershire sauce into a cocktail shaker. Fill the shaker with ice cubes. Cover and shake vigorously 20 times. Strain into the glass. Place the straw in the glass. To garnish, place the chile on the ice.

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