THREE BEAN BOURBON CHICKEN CHILI
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8
INGREDIENTS
- 2 tablespoons olive oil
- 1 large sweet onion chopped
- 2 cloves garlic minced
- 3-4 tablespoons brown sugar
- 2 ounces bourbon
- 2 pounds ground chicken or turkey or a combination of both
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can chili pinto beans no chili pinto beans can be used instead
- 15 ounce can cannellini beans drained and rinsed
- 24 ounces of Passata tomatoes or heavy crushed tomato
- 8 ounces chicken stock
- 2 tablespoons corn masa or fine cornmeal
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoon sea salt or to taste
- cayenne can be added for extra heat use with caution
INSTRUCTIONS
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in a large skillet or pot add the chopped onions, garlic and olive oil. Saute for a few minutes until the onions are lightly cooked.
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Add brown sugar, mixing well and continue sauteing for 2 minutes. Carefully add bourbon making sure it doesn’t go near open flames.
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Allow alcohol to burn off bourbon for a minute as mixture continues to cook
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Add ground meat and begin the browning process. You may need to add additional olive oil.
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Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
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When the meat is browned begin adding in your seasonings ( remember you can always add more after its cooked for awhile)
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Add tomatoes, chicken stock and beans combining all of the ingredients.
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reduce heat to simmer and allow to simmer for 1 – 2 hours, stirring so it won’t stick to the bottom
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If chili begins to get too thick you can add additional stock or water to get it to the consistency you like.
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Taste and re-season to your taste.
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Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way.
