Not Your Mama’s Chili: Kentucky Bourbon Chili
Fall is perfect for Kentucky Bourbon and chili. Why not combine them in this divine Kentucky Bourbon chili recipe, which will fast become your new favorite!
Comfort food is my favorite kind of food, so naturally when it comes to sweater weather, I like to make my most favorite comfort dish of all: chili. I also love trying out new recipes and tweaking them to my liking. For instance, I found this Kentucky Bourbon Chili recipe in my newest cookbook purchase, Kentucky Bourbon Cookbook by Albert Schmid, but since I prefer my chili to be more meaty and not as spicy, I adapted its strong flavor foundation to accommodate my preferences. And the result? Delish!
The addition of bourbon boosts the flavor, but doesn’t carry that burn that bourbon usually does, as most of the alcohol cooks out. For example, bourbon balls have a little bourbon burn because the cream is not cooked, but rather refrigerated. I also added a few extra ingredients such as diced tomatoes, garlic, sour cream and cheese, as well as an additional half pound of ground beef and an extra tablespoon of chili powder. Since the recipe yields such a large batch, there was plenty left over for lunch the next day and to freeze.
With a unanimous vote from family and friends, this new recipe is here to stay!
Sidenote: This cookbook is full of mouthwatering recipes and is definitely worth the purchase! I got mine at the Evan Williams Experience on Main Street, however, you can find it at any bookstore across Louisville.
Now for the greatness:
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