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.