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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.
- 1360.77 g ground beef
- 680.38 g Portuguese chourico (I prefer chourico) or 680.38 g spanish chorizo (I prefer chourico)
- 473.18 ml onions, chopped
- 2 red bell peppers, chopped
- 4 garlic cloves, minced
- 226.79 g green chili peppers, mild
- 4 (1644.27 g) can fire-roasted tomatoes, undrained
- 453.59 g tomato sauce
- 2 (850.48 g) can black beans, drained and rinsed
- 236.59 ml Bourbon
- 118.29 ml barbecue sauce
- 158.51 ml Dijon mustard
- 88.74-118.32 ml chili powder
- 4.92 ml ground cumin
- 2.46 ml ground black pepper
- 9.85 ml salt (to taste)
- cayenne pepper, to taste if you like it spicier
- 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.