Whiskey Chili Recipes

Steps:

• Saute onions and jalepeno together in large pot until soft, then turn to low and add the can of tomatoes, beans, liquid smoke, and brown sugar. Let simmer. In fry pan, cook entire package of bacon (4-5 strips at a time, it takes a while). Once cooked crisp, chop/crumble bacon and add to the chili pot. KEEP BACON GREASE. Cook the lb of ground beef in the bacon grease and add cumin and chili powder. Also, add franks hot sauce to the meat. Brown for approx 7-10 minutes depending on the size of the pan. Add this to the chili pot. Final step, add four shots of whiskey to the mix and stir it in. Add a shake of more cumin or chili powder to taste. Season with remaining salt to taste. Simmer on low for one hour. I refrigerated overnight and simmered it for another hour the next day before serving. Letting it sit overnight allowed all the flavors to set in. Any suggestions or additions for next time? I love feedback and opinions!

Steps:

• For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press.
• Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
• For the lumpia: Preheat the oven to 350 degrees F.
• Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
• Pull the pork belly with two forks.
• Mix in carrots, onions, green onions, sweet chile, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes.
• Beat the egg together with the flour in a small bowl.
• Roll pork belly into lumpia wrappers and seal with egg wash.
• Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
• Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce.

Steps:

• In a shallow dish mix together flour, seasoning salt and cayenne pepper.
• Heat oil in a large Dutch oven or pot.
• Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl.
• In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes.
• Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes.
• Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl.
• Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil.
• Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender.
• After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes.
• Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes.
• Ladle into bowls then top with sour cream cheese and onions.
• Delicious!