PT1H30M
Serves 6
Ingredients:
1.25 Pounds Ground Chuck
0.5 Cup Shredded Cheddar Cheese
1 Cup Bourbon
4 Large Garlic Cloves
1 Teaspoon Dried Oregano
0.5 Teaspoon Dried Sage
3 Tablespoon Olive Oil
1 Medium Onion
3 Medium Bell Peppers
1 Large Jalapeno
0.25 Cup Orange Juice
0.25 Cup Unsalted Butter
1 Tablespoon Chili Powder
0.5 Teaspoon Ground Chipotle Powder
0.5 Teaspoon Cayenne Pepper
1 Teaspoon Kosher Salt
28 Ounces Crushed Tomatoes
15 Ounces Black Beans
0.25 Cup Sour Cream
In a Dutch oven over medium-high heat, stir in the ground chuck, 1/4 cup bourbon, 2 minced cloves of garlic, oregano, and sage. Saute meat and break it up with a wooden spoon until browned, about 6 - 7 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl and set aside. Reserve about 1/2 of the rendered pan juices if desired.
In the same Dutch oven over high heat, heat olive oil (if needed, I left the beef fat for extra flavor). Stir in the onion, bell peppers, jalapeño, orange juice, butter, and remaining garlic, and saute until the vegetables begin to soften. Add chili powder, chipotle powder, cayenne powder, and salt and stir to combine. Add remaining bourbon and reduce heat to medium, and simmer until the liquid is reduced by half, about 8 minutes.
Stir in the tomatoes, beans, and beef and stir to combine. Bring to a boil, and reducde to a simmer and cook for 1 hour.
Serve the chili with a healthy dollop of sour cream and a sprinkle of shredded cheese.
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