Smoky Kentucky Chili Recipes

SMOKY KENTUCKY CHILI

Steps:

• In a large nonstick saute pan, brown the beef and turkey. Season with smoked salt and smoked pepper. Drain and add to a large pot or slow cooker insert.
• In the same pan, toast the garlic with bourbon-smoked chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and turmeric until fragrant. Add to pot or slow cooker insert and stir to combine with meat mixture. Add beer, beef stock, crushed tomatoes, black beans, pinto beans, Worcestershire sauce, and chipotle pepper sauce. Stir to combine.
• Simmer on low in large pot or cook in slow cooker on low for at least 2 hours, longer if possible. Make sure to taste the chili before serving and adjust the seasonings as necessary.
• Serve chili with sour cream, shredded cheddar cheese, diced onions, tortilla strips, or any other toppings of your choice.

SMOKY MEATY CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

KENTUCKY CHILI

Steps:

• Brown meat, a handful at a time in oil in a large frying pan.
• Transfer to a Dutch oven or stockpot, add bourbon, beer and tomato paste.
• Cover and let simmer 20 minutes.
• Add all remaining ingredients, except the corn flour.
• Stir, cover and let simmer for two hours, stirring frequently.
• Combine two cups of the liquid to the corn flour to make a smooth paste.
• Slowly add the paste into the meat mixture to thicken.
• Add additional water if mixture is too thick for your taste.