Cooking With Whiskey: Cinnamon Bourbon Chili

This time of year nothing is better than having a nice hot pot of chili on the stove. Not only does it provide a quick and filling meal, but the aroma fills up the whole house. In fact, I think I like the smell of good chili cooking almost as much as I like eating it.

Over the past few winters I've almost perfected my recipe for a super easy, and super delicious pot of chili. I make mine in a Crock Pot slow cooker which will keep it warm for hours and makes for easy storage, but I'm sure you could just as easily make this recipe in a stove-top pot.

You'll need the following ingredients:
2 15.5 oz cans of Chili Magic chili starter - I prefer the Texas Medium flavor.
1 28 oz can of diced tomatoes
2 lb of ground beef
2 medium onions - diced
2 medium green bell peppers - diced
1 handful of baby carrots - diced
1 stick of celery - diced
1 handful of medium black olives
4 cloves of garlic - diced
2.5 oz of the most aromatic bourbon you've got
Hot sauce (I'm a sucker for Louisiana brand hot sauce myself)
2 tbsp of light olive oil

1. Warm the olive oil in a large skillet over medium heat. Add in the diced onions, then the ground beef and turn them over every few minutes until the beef is browned and the onions are golden.
2. While the meat is browning, dump the Chili Magic and all the veggies into the slow cooker and start heating them up.
3. Once the beef & onions mixture is browned, drain off the grease and add it to the slow cooker.
4. Sprinkle in generous dashes of cinnamon, hot sauce, and salt & pepper to taste.
5. Stir in the bourbon to perfect the wonderful aroma.
6. Allow everything to simmer together in the slow cooker until dinner-time and then enjoy!


Ryan said...

Nice idea! I didn't follow your recipe exactly, but added the cinnamon and bourbon to my usual chili and it turned out great! I couldn't bring myself to use the expensive stuff, but used Evan Williams and it worked out well.