Best Bourbon Chourico And Beef Chili Recipes

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BRIAN'S BOURBON CHILI



Brian's Bourbon Chili image

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

1 1/4 lbs ground beef
1 cup Bourbon
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried sage
3 tablespoons olive oil
1 medium onion, chopped
3 bell peppers, seeded and chopped
1/2 jalapeno pepper, seeded and chopped
1/4 cup orange juice
1/4 cup unsalted butter
1 tablespoon chili powder
1/2 teaspoon chipotle pepper
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1/4 cup sour cream
3 fresh mint leaves, finely chopped
4 ounces cheddar cheese, shredded
tortilla chips, for serving

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, jalapeƱo, 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

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

BOURBON CHOURICO AND BEEF CHILI



Bourbon Chourico and Beef Chili image

This is one of the most unique and tastiest chilis I've ever had. The fire roasted tomatoes, dijon mustard, and bourbon give it something different that you don't get from a traditional chili. If you're looking for your standard chili recipe, this is not it, but if you're looking for something different then definitely give this a try. I tend to make a LOT of chili when I cook so that it lasts and I don't have to make it again for a while so adjust your ingredients accordingly because this will make about 8 quarts.

Provided by linkinpaak

Categories     Pork

Time 6h30m

Yield 24 serving(s)

Number Of Ingredients 17

3 lbs ground beef
1 1/2 lbs Portuguese chourico (I prefer chourico) or 1 1/2 lbs spanish chorizo (I prefer chourico)
2 cups onions, chopped
2 red bell peppers, chopped
4 garlic cloves, minced
8 ounces green chili peppers, mild
4 (14 1/2 ounce) cans fire-roasted tomatoes, undrained
16 ounces tomato sauce
2 (15 ounce) cans black beans, drained and rinsed
1 cup Bourbon
1/2 cup barbecue sauce
2/3 cup Dijon mustard
6 -8 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 teaspoons salt (to taste)
cayenne pepper, to taste if you like it spicier

Steps:

  • Chop all your ingredients before you begin cooking.
  • In a large skillet or saute pan, brown the ground beef and chourico with onion until meat is no longer pink. Add the bell pepper and garlic and cook, stirring, for about 1 minute longer. Unless you're health conscious, don't drain the beef. When the beef is brown add the bourbon and cook, stirring for a few minutes (basically until most of the alcohol is cooked off). Transfer to a slow cooker and add remaining ingredients (or keep on a low burner if you don't have a slow cooker); cover and cook on LOW for 6 to 8 hours.
  • You will need a large slow cooker or 2 slow cookers unless you cut the recipe in half.

Nutrition Facts : Calories 359.9, Fat 20.3, SaturatedFat 7.5, Cholesterol 63.5, Sodium 937.1, Carbohydrate 16.6, Fiber 4.8, Sugar 5.5, Protein 21.5

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