BOURBON BEEF AND BEAN CHILI

Bourbon Beef and Bean Chili image

Provided by @MakeItYours

Number Of Ingredients 16

2 1/2 pound Chuck Roast (connective tissue removed, excess fat removed, cut into bite sized pieces)
1/4 cup vegetable oil
3-5 tablespoons all-purpose flour
salt and pepper to taste
1 medium onion (diced)
1 clove garlic (chopped)
1/2 cup Bourbon
32 ounces Beef broth
2 15 1/2 ounce cans kidney beans (drained)
1 15 1/2 ounce can chopped tomatoes (not drained)
2 teaspoon New Mexico Red Chile Powder (add more if you want more heat)
1 tablespoon good quality Chili seasoning
1 tablespoon honey
1 teaspoon Pickapeppa sauce (or Worcestershire)
4-6 Hatch Chile Peppers (roasted, seeds, stem and charred outer skin removed, chopped)
salt and pepper to taste

Steps:

Remove excess fat and connective tissue from the chuck roast. Cut the roast into large bite sized pieces. Season with salt and pepper and coat the meat with flour, tossing with your hands.
Heat a Dutch oven over medium high heat. Add 1/2 of the oil. When oil is hot, add half of the flour-coated meat. Saute until browned. Remove to a place and repeat with the remaining oil and beef.
When the 2nd batch of beef is almost done, add chopped onion and stir. Saute for a couple of minutes. Add chopped garlic and cook until fragrant. About 1 minute. Add the bourbon and simmer for 5 minutes, stirring often.
Add beef broth and remaining ingredients. Turn heat to low and simmer for 2 - 3 hours or until the beef is fork tender. Taste chili periodically to adjust seasoning such as salt, pepper, and chile powder.
Serve with a dollop of sour cream, grated cheese and a wedge of lime.