SPICY BOURBON CHILI
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
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
BOSTON BLACK BEAN CHILI
Make and share this Boston Black Bean Chili recipe from Food.com.
Provided by Julie Bs Hive
Categories Black Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place the red and yellow fresh peppers on the grill and cook until charred. (Can be charred on the stovetop if you have a gas stove.) With tongs, place them in a paper bag to sweat, about 3 minutes. Remove the peppers from the bags, allow to cool, and remove the skins. Core and seed, then cut them into bite-size pieces, about 1/2 inch each, and set aside in a bowl.
- In a large fry pan, toast the dried spices and a good teaspoon of salt over medium heat just for a few minutes or until the spices become fragrant. Remove the pan from the heat immediately and pour the toasted spices into a bowl and set aside.
- In a large 5-quart pot, pour enough olive oil to cover the bottom of the pot and heat up the oil. Add the chopped onions and the jalapeños and heat until they're all softened; add the garlic and cook, stirring frequently, until the garlic is transparent, just a few minutes. Add the tomatoes and black beans, (and their juices), and the spice mixture, and stir well. Cover the pot and lower the heat slightly and cook for 15 minutes.
- While the chili is cooking brew the coffee then add after the 15 minutes; stir well, then cook the chili another 10 more minutes. Taste, and adjust seasonings as necessary. Remove from heat and start serving it up!
Nutrition Facts : Calories 491.4, Fat 3.8, SaturatedFat 0.7, Sodium 406.2, Carbohydrate 92.3, Fiber 31.8, Sugar 9.6, Protein 29.5
BLACK BEAN AND CHOCOLATE CHILI
I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.
Provided by Kozmic Blues
Categories Black Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
- Add the celery and chile, cover and cook for another five minutes more.
- Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
- Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
- Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
- Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
BOURBON PORK LOIN CHILI
This is a sweet and spicy pork chili with a kick!from the bourbon! It is simple to make, but feeds a crowd!
Provided by kiddoinky
Categories One Dish Meal
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Make one day before serving for optimal flavor.
- Heat 4 Tablespoons of vegetable oil over high heat in large heavy pot or dutch oven. Generously season pork with kosher salt and freshly ground black pepper. Add pork loin in batches to sear on all sides. Remove pork and set aside.
- Turn heat down to medium. Add remaining 4 Tablespoons of vegetable oil to pot. Add red bell pepper, jalepenos, onion cumin, chili powder, cayenne pepper, salt and pepper. Sweat vegetables until onions are soft.
- Add in the garlic and saute for 1 minute just until you smell the garlic cooking.
- Add the bourbon and let cook for 2 minutes.
- Add in the honey, kidney beans, black beans, and tomatoes. Turn up the heat until mixture is bubbling.
- Turn the heat down to lowest setting and simmer for at least 3 hours. Or until the pork is buttery and tender.
- Place cooked chili in refrigerator overnight to allow flavors to meld.
- Slowly reheat over medium low heat before serving.
- Top with cheddar cheese, sour cream, avoocados, and cilantro.
Nutrition Facts : Calories 597, Fat 29, SaturatedFat 7.9, Cholesterol 79.4, Sodium 443.9, Carbohydrate 31.2, Fiber 10.8, Sugar 5.8, Protein 36.3
BRIAN'S BOURBON CHILI
I found this recipe at Country Living submitted by reader Brian Miske. Brian writes: "Try zesting some lemon on the sour cream for fresh, citrusy flavor". I wanted to make this recipe because of the non-traditional ingredients (bourbon and orange juice) and it has to be one of my most favorite chili recipes. The bourbon and orange juice lend a really nice layer of flavor. I had a few slight changes to the original recipe: I used 2 pounds of ground beef to make it really hearty and thick; one very large green bell pepper, one can of dark red kidney beans in place of the other beans, and cilantro in place of mint.
Provided by Chef Petunia
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a large pot over medium heat, add beef, 1/4 cup bourbon, half the garlic, oregano, and sage. Cook, breaking up beef with a wooden spoon, until meat is browned, 6 to 7 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl and set aside; discard remaining juices.
- In the same pot over high heat, heat olive oil. Add onion, bell peppers, jalapeño, orange juice, butter, and remaining garlic, and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Add chili powder, chipotle, cayenne, and salt and cook, stirring frequently, for 1 minute. Add remaining bourbon, reduce heat to medium, and cook until liquid is reduced by half, about 8 minutes.
- Add tomatoes and bring mixture to a boil over medium-high heat. Add beans and reserved beef. (If mixture is dry, add up to 1 cup water.) Reduce heat to medium-low and simmer, partially covered, for 1 hour. Before serving, stir together sour cream and mint in a small bowl. Divide chili among bowls and garnish each with about 1 tablespoon Cheddar and 2 teaspoons mint sour cream. Serve with tortilla chips.
Nutrition Facts : Calories 761.1, Fat 38.6, SaturatedFat 16.7, Cholesterol 109.5, Sodium 891.9, Carbohydrate 45.5, Fiber 12.1, Sugar 3.7, Protein 33.9
BLACK BEAN CHILLI
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium
PORK, BEEF, AND BLACK BEAN CHILI
Categories Bean Beef Pork Sauté Fall Tailgating Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
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