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.