Bourbon Chili (2004 McGovern Cook-off Winner)
2.5 lbs ground meat
Lots of chili powder
Lots of crystal x-hot sauce
A variety of fresh chopped peppers: jalapeños, long chilies, etc
Dashes and dashes of Ground Sea Salt & Ground Pepper
Dashes and dashes of cumin
Rojo Mole, paste, a few tablespoons
One Chopped onion
6 whole peeled cloves of garlic
4-5 cups of Jim Beam Bourbon
.5 cup of Sugar
One large chopped sweet potato
A bit of olive oil
One can of Goya kidney beans (the big can, 8 oz I think)
One small can of Mexican chopped tomatoes (i.e. Salsa)
I did not measure anything when I made the batch of this experimental prize winning chili. So all portions are estimates and from memory.
Dump lots of chili powder on the ground meat and fold it in. Let sit while you prep the other ingredients. Mix all ingredients together in a crock pot and cook (covered) on low for 12-18 hours but slant cover around hour 6 to allow alcohol to evaporate off for about an hour then close it back up. Stir as often as possible so that meat becomes as granular as possible.
Don't worry, it will taste like absolute crap for the first 8 hours, then the bourbon flavor will begin to soften and round out. Add more sugar or salt to balance if needed. Enjoy!! ~Dominic
Lots of chili powder
Lots of crystal x-hot sauce
A variety of fresh chopped peppers: jalapeños, long chilies, etc
Dashes and dashes of Ground Sea Salt & Ground Pepper
Dashes and dashes of cumin
Rojo Mole, paste, a few tablespoons
One Chopped onion
6 whole peeled cloves of garlic
4-5 cups of Jim Beam Bourbon
.5 cup of Sugar
One large chopped sweet potato
A bit of olive oil
One can of Goya kidney beans (the big can, 8 oz I think)
One small can of Mexican chopped tomatoes (i.e. Salsa)
I did not measure anything when I made the batch of this experimental prize winning chili. So all portions are estimates and from memory.
Dump lots of chili powder on the ground meat and fold it in. Let sit while you prep the other ingredients. Mix all ingredients together in a crock pot and cook (covered) on low for 12-18 hours but slant cover around hour 6 to allow alcohol to evaporate off for about an hour then close it back up. Stir as often as possible so that meat becomes as granular as possible.
Don't worry, it will taste like absolute crap for the first 8 hours, then the bourbon flavor will begin to soften and round out. Add more sugar or salt to balance if needed. Enjoy!! ~Dominic
