Whiskey Soaked Chili

All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!





INGREDIENTS



1 1/2 Cup Whiskey (Jack Daniels is fine)
2 Cups Chicken Broth (Low Sodium if possible)
1 Cup Black beans
1 Cup Red beans
1 Cup Normal/White beans
2 Pounds ground beef, pork or chuck
5 Large white Onions
5 Cloves of garlic
3 Tablespoons paprika
4 Tablespoons Black or ground Pepper
10 Large tomatoes/diced
1 Tube of tomato paste
2 Tablespoons of Brown Sugar
4 Tablespoons Olive Oil
Several sprigs of fresh Herbs: Oregano, Basil, Tyhme, and Chives
Tabasco Sauce to taste
Salt and Pepper to season


In a large mixing bowl or pot pour the whiskey and chicken stock/broth in and add the beans. Let these soak for 12 hours or more in the refrigerator if possible. This will help ensure the beans do not break during the cooking process and/or to help seal in the whiskey and chicken/meat flavors ( If you cannot do so 24 hours in advance, a few hours is just as fine). Before you are ready to start cooking the meat, dice all the Onions, Garlic, and Tomatoes and set them aside for later. After that finely chop all the remaining herbs and set them aside as well to be added later.


Brown the meat using Olive Oil adding salt and pepper to taste as well as some of the herbs and about 1/3 of the diced onions and garlic towards the end of the cooking process ( These will be cooked again so you do not need to over due it). In a large pot empty the cooked meat and all the juices that were in the frying pan, and add some additional Olive Oil. Stir the meat and add the tomatoes, as well as the rest of the onions and garlic. Then add the beans that have been soaking in the Chicken broth and whiskey. Stir everything around to make sure everything is thoroughly mixed together over a medium heat.

Next add all of the remaining ingredients, herbs and spices, including the Tomato paste and cover. The Tomato paste is mainly being used here as a thickening agent for the Chili, but the starch from the beans will do this as well. During the cooking process you'll want to try and reduce some of the liquid so the chili is thick enough to support a fork or spoon straight up, but you need to do this very, very slowly as not to burn the Chili. This will or can take several hours if done right, so keep checking on the Chili and add salt and pepper as well as Tabasco Sauce to taste as you cook. Depending on how mild, spicy or hot you wish your Chili to be. This meal can serve a small army of people and should be served with BBQ meats and chicken and/or with Rice-Enjoy!