Recipe by Chef Petunia
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.
- 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
Directions See How It's Made
- 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, jalapeño, 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.