Tomorrow I head to Hawaii and since I won’t be doing any cooking for more than a week, I thought a cooking post was due (although I hope I’ll be eating tons of incredible food in the interim). I’m not going to be blogging as regularly as I do (it is my vacation after all) but I hope to pop in with a post here and there when I’m gone. Although I will be posting photos on my blog’s Facebook page (you can click here to get to it) so be sure to like the page to stay up to date with all the Hawaii action 🙂 I’m envisioning calling it something along the lines of “your daily aloha.” We’ll see!
But back to cooking and more importantly, bourbon chili. This was another fantastic recipe from my bourbon cookbook that I picked up in Kentucky last month. I’m a big fan of chili and even though when I made this the weather was anything but chilly for chili (for non-American readers, chili is more of a cold weather dish), it was still pretty delicious. While I love ground beef, I hate all the fat and grease that is in it so for something different, I made the recipe with ground turkey, a much healthier alternative. I also improvised with some spices and beans which you can see in the recipe below.
If you try it, let me know what you think! And for the record, I used Wild Turkey bourbon although for the next recipe I try out, I’ll be onto Four Roses!
Kentucky Bourbon Chili
adapted from Albert W.A. Schmid’s The Kentucky Bourbon Cookbook
4 tablespoons butter
1/2 cup finely diced green pepper
1 large onion, finely diced
1 1/2 pounds ground turkey
2 (1-pound) cans of beans (I used kidney and navy beans)
2 (8-ounce) cans tomato sauce
1/4 cup ketchup
2 tablespoons spice (I used cumin and Emeril Lagasse’s Cajun Spice)
1 ounce unsweetened chocolate, grated
1 teaspoon salt
Pinch of pepper
1 tablespoon sugar
2/3 cup Kentucky bourbon
-Melt the butter in a large skillet with a cover or in a pot and add the green pepper, onion, and ground turkey. Cook the mixture until the meat is lightly browned.
-Add the undrained beans, tomato sauce, ketchup, spices, chocolate, salt, pepper and sugar. Cover the skillet or pot and cook on low heat for 30 seconds, stirring occasionally. Add the bourbon and allow the chili to simmer for at least 5 more minutes. Serve it in bowls, over spaghetti if you wish.