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Smoky Whiskey Chili
A wonderful recipe idea to incorporate during the cold winter months, this unique chili has a smoky and subtle sweet flavor
Ingredients
- 4 tbsp cooking oil
- 3/4 lb bottom round beef
- salt and pepper
- 1 cup whiskey or bourbon
- 1 yellow onion chopped
- 1 jalapeno pepper finely chopped
- 1 anaheim pepper finely chopped
- 1 red bell pepper chopped
- 1/4 cup roasted garlic cloves or 4 fresh garlic cloves, minced
- 14 oz can fire roasted tomatoes
- 15 1/2 oz can kidney beans drained and rinsed
- 2 cup chicken broth
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- hot sauce optional
Instructions
- Cut steak into 1-inch cubes. Sprinkle with salt and pepper.
- Fry the steak in two separate batches: Use 1 tablespoon of oil per batch. After steak is browned, pour steak and oil into a paper towel-lined bowl. Repeat with second batch of steak and pour into bowl. Pour whiskey into the empty pot and add the beef. Cook for about 7 minutes, until the whiskey reduces. Pour whiskey and steak into a bowl and set aside.
- Add remaining cooking oil to pan over medium-high heat. Add onion and cook until they soften. Add hot peppers and cook for two minutes. Add red bell pepper and cook for another couple of minutes.
- Add tomatoes, beans, and chicken broth. Add in spices, sugar, apple cider vinegar, and hot sauce, adding more of any if desired.
- Add steak in whiskey. Cook on low for up to an hour, allowing steak to tenderize. Add more water during cooking, if chili gets dry or too thick.
- Incorporate various toppings as desired.
