Bourbon Potted Chili Onions Food

BOURBON POTTED CHILI ONIONS

Bourbon Potted Chili Onions image

Provided by Food Network

Time 35m

Yield 2 to 2 1/2 cups

Number Of Ingredients 10

Ingredients

3 tablespoons butter
3 pounds sweet onions, Vidalia or Texas sweets, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons ancho chili powder
3 tablespoons tomato paste
1/4 cup sugar
1/4 cup white vinegar
1/2 cup bourbon
1 cup beef broth

Steps:

Melt the butter in a large casserole over low heat. Add the onions, add the salt and pepper and stir to coat well. Cook very slowly over slow heat until the onions are soft and translucent. In rapid succession add the chili powder and stir to incorporate fully. Stir in the tomato paste and sugar and moisten with the vinegar. Continue to cook over low heat. As the liquids begin to bubble, be careful not to burn the tomato and sugar. Nothing should caramelize in this dish. Add the bourbon carefully, allowing the alcohol to burn off. Add the broth and braise, with a lid on, until the onions are nearly dry.
May be served hot or cold.

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

BOURBON PORK LOIN CHILI

Bourbon Pork Loin Chili image

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

Ingredients

3 1/2 lbs pork loin, cut into 1 inch pieces
8 tablespoons vegetable oil
2 large red bell peppers, seeded and diced
1 large Spanish onion, diced
3 jalapenos, seeds removed and minced
1/4 cup fresh cilantro, chopped
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon chipotle cayenne pepper
kosher salt
fresh ground black pepper
4 garlic cloves, minced
1/2 cup creamed organic wildflower honey
1/2 cup black freshly brewed coffee
1 1/4 cups makers mark Bourbon
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
3 (15 ounce) cans diced tomatoes with juice
shredded cheddar cheese
sour cream
avocado, diced
cilantro, chopped

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

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