September 25, 2012

Diveats - Bourbon Chili

Last weekend I made a new-to-me chili recipe that was very tasty and unique:
Brian's Bourbon Chili (found in Country Living Magazine)

I've never used bourbon in any recipe and I've definitely never put orange juice or butter in a chili, but there's a first time for everything, right? Well, almost right. I didn't put butter in it because that just seemed a little bit overboard.

Peppers and Onions and Garlic, OH MY!

What a difference a spice (or 5) can make! What glorious color.

Top it with chive sour cream and freshly grated cheddar?  Don't mind if I do!
When I opened that bottle of bourbon to make this recipe it really made me long for Christmas time.  Not because I drown my Yule Tide sorrows in the bottle.  Just because it reminded me of this recipe for homemade Egg Nog.

The only other exceptions I made besides omitting the butter were adding Great Northern beans instead of Garbanzo Beans, and making chive sour cream instead of mint sour cream.  Chives are really the only herb I like.  Don't even get me started on flat leaf parsley!

This chili was so unique and delicious because, after an hour of simmering, you could really taste the bourbon in each bite.  Not in an alcohol way, just a taste way.  It made for a one of a kind flavor.

This recipe is highly recommended by the chef blogger!  Now that there is finally a little chill in the Fall air, why not give it a try and make a big batch??

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