Description
This is a spin on a recipe I once developed for Cutty Sark, as part of a Super Bowl campaign. The complex layering and depth of flavor which result from adding scotch to this dish have made it my go-to recipe when making a hearty winter chili.
Ingredients
Scale
Chili
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 6 cloves garlic, peeled and coarsely chopped
- 2 1/2 pounds ground round
- 3 Tablespoons chili powder
- 3 Tablespoons ground cumin
- 1 teaspoon ground cayenne pepper
- 2 28-ounce cans diced tomatoes, and their juices
- 3 16-ounce cans dark red kidney beans, rinsed and drained
- 14.5 ounce can beef broth
- 3/4 cup Cutty Sark Scotch Whisky
- 1 6-ounce can tomato paste
Toppings and Serving Suggestions:
- Shredded Cheddar
- Sour Cream
- Sliced Scallions
- Avocado
- Warm Flour or Corn Tortillas
- Corn Chips
Instructions
- Heat oil over medium heat in a large stockpot. Add onion and sauté until translucent, about 5 minutes. Add the garlic and sauté an additional 2 minutes.
- Turn burner to high heat and add ground round, breaking into large chunks. Cook until browned, about 10 – 12 minutes; drain off any liquid.
- Add chili powder, cumin, and cayenne and stir for 1 – 2 minutes to toast spices.
- Add tomatoes, beans, beef broth, scotch, and tomato paste. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: South of the Border