About the Five Bean Bourbon Chili

I have spent about 5 months trying to get this recipe right, and frankly its been hit or miss. Over the weekend while it was cold and crappy out I decided to make dinner for the in-laws. I started the meal at about 11am planning to serve it at 6.30 that night (it was ready to eat by 3pm). The flavor is smooth with a light after bite. My wife is very picky about spice so I usually go easy when I know she is eating it.  One bowl is usually more than enough for a single person. Add corn bread for a traditional comfort food meal.

And yes I know that traditional chili does not have beans. I consider this an evolution of chili.

Quick Facts

• Serves 12+ bowls
• 4 hour slow cook time (Could be done quicker in pot over the stove, but why rush it)

Your Kitchen Needs

• 7 qt. Slow Cooker (Crock Pot)
• 14″ Skillet (12″ with deep sides will do.)
• Teflon Spatula
• Strainer
• testing spoon (hey why make it if you can’t enjoy it?)

Shopping List

• 1 bottle of V8 Organic Tomato Juice
• 2 lbs. Ground Beef
• 2 Jalapenos (I cheated and used jarred pre-cut)
• 1 can of red kidney beans
• 1 cans of chili beans
• 1 can of black beans
• 1 can of pinto beans
• 1 can of garbanzo(chickpeas) beans
• 1 can of corn
• 3oz of Kentucky bourbon (optional, but the alcohol will cook out of the meal)
• 2 Tbsp. minced garlic
• 1/3 cup brown sugar
• 1 large tomato
• Chili Powder
• Black Pepper
• Sea Salt

Directions

1. Place ground beef in skillet and brown (if frozen, add 6 ounces of water and cover with lid to allow to simmer and thaw over medium heat)
2. While beef is browning pour the contents of the V8 Juice into the slow cooker and turn on to a low heat.
3. Dice Tomatoes and stir into cooker.
4. Slice (thickly) Jalapenos and stir into cooker.  Many people do not like the pepper and by cutting it thicker you make it easier for them to pick it out.
5. Open and rinse in the strainer each can of beans separately then stir into cooker.
6. Stir in Browned Ground Beef to cooker.
7. Add Bourbon
8. Add Brown Sugar
9. Bring the chili to a boil, then reduce to low or simmer.
10. Once at a simmer add Black pepper, salt, and chili powder to taste

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