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Recipe: Whiskey Chili

Chef Kevin Belton is cooking up a chili dish for International Whiskey Day.

NEW ORLEANS —

Whiskey Chili

1 lb. ground beef

1 sweet onion, chopped

4 garlic cloves, minced

1 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

1 (15 oz.) can red kidney beans, drained and rinsed

1 (14.5 oz.) can fire roasted diced tomatoes

1 (8 oz.) can tomato sauce

1/4 cup bourbon

1/4 cup Steen’s cane syrup

Optional: Up to 1 cup of beef stock 

Sour cream, red onion, corn chips, cheese, green onions for garnish 

Add the beef to a large soup pot and place over medium-high heat. Break the beef apart with a wooden spoon. Add the onion. Cook 6-8 minutes, stirring occasionally. Beef should be cooked through. Drain off any excess fat, if necessary.

Add the garlic, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook 1 minute, stirring often.

Add the beans, tomatoes, tomato sauce, bourbon, and Steens cane syrup. For a thinner chili, add up to 1 cup of stock at this point. Stir well. Bring the liquid to a boil. Then, reduce the heat to low or medium-low. Simmer for 30 minutes, stirring occasionally.

Garnish with your choice of sour cream, red onion, corn chips, cheese, or green onions.

Pecan Pie with Whiskey 

1/4 cup butter, cubed

1 cup sugar

1 cup Steen’s cane syrup

3 eggs

1/4 cup bourbon

1 tsp. vanilla extract

Pinch kosher salt

1-1/2 cups pecan halves, broken 

1 frozen deep-dish pie crust (9 inches)

Preheat oven to 325 degrees. In a large saucepan, combine butter, sugar and cane syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust.

Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

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