Wednesday, October 30, 2013

Drunkin' BOO-Lash Chili

Between watching my Daddy and my Mimi cook growing up, I was unknowing developing a little passion for cooking. My dad's work is having a chili cook off at work today and he made this delicious venison chili featuring Cleveland Christmas Bourbon.

This chili is a little more soupy than other chili, which I love for dipping crackers and bread, but you can adjust the liquids if you like a less watery chili. Also for those of you who do not like venison (don't knock it before you try it) you can also substitute with beef, turkey, or pork.
 
What you need:
1/4 cup of butter
1 pound ground venison
2 pounds of cube stew venison
1 1/2 teaspoons ground cumin
2 14oz cans stewed tomatoes with juice
1 15oz can tomato sauce
6 cloves garlic minced
4 cubes beef bouillon, crumbled
1 fresh jalapeno pepper, seeded and 1 large onion chopped fine
1/4 cup Cleveland Whiskey or Kentucky bourbon 
3 tablespoons chili powder
1 to 2 cans pilsner style beer
1/2 teaspoon cayenne pepper

Melt butter in large pot over medium heat.  Cook the meat in the melted butter until completely browned.  Add the onion and jalapeno, cook until tender.  Season with chili powder, cayenne pepper, and cumin.

Stir in stewed tomatoes, tomato sauce, garlic and beef bouillon.  Pour the bourbon, beer and water into the mixture and stir.  Bring the chili to a boil, cover and reduce heat to medium-low, simmer about 1 hour stirring frequently.

Kidney beans can be added to the chili if you would like as well. Dad says pouring the stew over mashed potatoes is delicious as well; a hearty meat and potatoes alternative.

1 comment:

  1. Yum that sounds delicious. I'll have to ask the boyfriend to make me some ;)

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