Prep 30 mins
Cook 6 hrs
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.