Chili:
2 tablespoons olive oil
Marinated Beef*
1 large yellow onion, diced
1 medium-sized poblano pepper, seeded and diced
1 medium-sized cubanelle pepper, seeded and diced
1 medium-sized red bell pepper, seeded and diced
2 long hot peppers, seeded and diced
2-3 serrano or jalapeño peppers, seeded and minced
1 medium-sized carrot, grated
5-6 garlic cloves, minced
2 tablespoons smoked paprika
4 ounces Cooper’s Mark Bourbon
1 tablespoon tomato paste
3 tablespoons dark chili powder
1 tablespoon cumin, ground
2 ½ teaspoons smoked salt
2 teaspoons black pepper 2 tablespoons Worcestershire sauce
1, 14.5-ounce can diced roasted tomatoes
2, 8-ounce cans tomato sauce
14-16 ounces bone broth or stock (depending on your thickness preference)
1, 15.5-ounce canned beans of your choice, optional
*Beef Marinade:
2 pounds beef, cut into ½” cubes (can be sirloin or chuck)
2 ounces Cooper’s Mark Bourbon
2 tablespoons olive oil
2 tablespoons dark chili powder
1 teaspoon smoked salt
For the beef marinade: Place beef, bourbon, olive oil, dark chili powder and smoked salt into a medium-sized bowl and mix thoroughly. Allow to marinate at room temperature for at least 10 minutes.
For the chili: Heat large, heavy bottomed pot (5 quarts or larger) on high heat. Add olive oil and beef. Sear off meat, 2-3 minutes. Add onions and cook until onions are translucent. Add all of the peppers, carrots, garlic and sprinkle in the smoked paprika. Cook for additional 2 minutes making sure to scrape the bottom of pot periodically.
Remove pot from heat source and deglaze with 4 ounces of bourbon. Place back onto heat and cook for 1 minute.
Stir in tomato paste, then add in dark chili powder, cumin, smoked salt, black pepper, Worcestershire, diced roasted tomatoes, tomato sauce, bone broth or stock and beans (if you choose to add them.) Turn the temperature down to low and simmer for 3-4 hours (depending on your thickness preference) covered. Make sure to stir periodically to prevent scorching.
When ready to serve, top with your favorite garnishes and enjoy. Serves 6-8 people.
