Spicy Bourbon Chili Recipes

MIXED GRILL WITH SWEET AND SPICY BOURBON SAUCE

Steps:

• For marinade:
• Place sugar, next 8 ingredients, and 1 1/2 teaspoons freshly ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
• For meats:
• Sprinkle pork, beef, and chicken on all sides very lightly with coarse salt and pepper. Let stand 30 minutes. Arrange pork rib racks in single layer on large rimmed baking sheet. Arrange beef short ribs in single layer in 13 x 9 x 2-inch metal baking pan. Arrange chicken in another 13 x 9 x 2-inch metal baking pan. Pour 3/4 cup marinade each over pork, beef, and chicken; turn to coat. Marinate 1 hour at room temperature. Cover, chill, and reserve remaining marinade for grilling.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Add beef broth to pan with short ribs; turn ribs, meat side down, in broth. Cover pork, beef, and chicken pans tightly with foil. Place pork on lower rack. Place beef and chicken on upper rack. Bake pork and chicken until tender, about 45 minutes. Remove both from oven; open foil. Continue to bake beef until tender, about 1 1/4 hours longer (2 hours total). Remove from oven; open foil.
• Pour pan juices from pork, beef, and chicken into medium saucepan. Spoon off fat. Boil until reduced to scant 2 cups sauce, 25 to 30 minutes. Add bourbon; return sauce to boil, then remove from heat. Season with salt, pepper, and more hot chili sauce, if desired. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.
• Coat grill racks with nonstick spray and prepare barbecue (medium-high heat). Cut pork racks between bones into ribs. Brush all meat with some of reserved marinade. Grill pork, beef, and chicken until slightly charred, brushing with more marinade and turning occasionally, 12 to 15 minutes.
• Mound pork, beef, and chicken on platter. Pass bourbon sauce alongside.

OLD PEPPER

Steps:

• To make the Turbinado Syrup: Combine the turbinado sugar and water in a saucepan and stir to combine. Place over medium heat and bring to a gentle boil, stirring occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Transfer to a glass container with a tight-fitting lid and store in the refrigerator for up to 1 week. Makes about 2¼ cups.
• To make the cocktail: Fill a rocks glass with crushed ice. Pour the bourbon, syrup, lemon juice, hot sauce, and Worcestershire sauce into a cocktail shaker. Fill the shaker with ice cubes. Cover and shake vigorously 20 times. Strain into the glass. Place the straw in the glass. To garnish, place the chile on the ice.

SPICY BOURBON CHILI

Steps:

• Brown Ground Chuck and minced garlic.
• Melt butter in a large pot over medium heat. Add bell peppers and onions and cook for 10 minutes.
• Add the ground chuck and garlic mixture to pot. Stir in remaining ingredients except bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili.
• Simmer uncovered for 1 1/2 hours, stirring occasionally.
• Add Bourbon and kidney beans and simmer for 1/2 hour longer.

SPICY BEEF CHILI

Steps:

• Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
• Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.

BOURBON PORK LOIN CHILI

Steps:

• Make one day before serving for optimal flavor.
• Heat 4 Tablespoons of vegetable oil over high heat in large heavy pot or dutch oven. Generously season pork with kosher salt and freshly ground black pepper. Add pork loin in batches to sear on all sides. Remove pork and set aside.
• Turn heat down to medium. Add remaining 4 Tablespoons of vegetable oil to pot. Add red bell pepper, jalepenos, onion cumin, chili powder, cayenne pepper, salt and pepper. Sweat vegetables until onions are soft.
• Add in the garlic and saute for 1 minute just until you smell the garlic cooking.
• Add the bourbon and let cook for 2 minutes.
• Add in the honey, kidney beans, black beans, and tomatoes. Turn up the heat until mixture is bubbling.
• Turn the heat down to lowest setting and simmer for at least 3 hours. Or until the pork is buttery and tender.
• Place cooked chili in refrigerator overnight to allow flavors to meld.
• Slowly reheat over medium low heat before serving.
• Top with cheddar cheese, sour cream, avoocados, and cilantro.