It’s last call for #NationalSoupMonth, and we are in the final countdown for Super Bowl LI. It seems like a good time to crack out a recipe I did for Cutty Sark Scotch – a Super Bowl campaign that involved scotch-laden wings, pigs, Kick Off Chili, cheesy bread bowls and more. Over the years, I have done more than my share of recipe development for liquor companies, but I am always particularly happy to do culinary recipes that go beyond the bar.
Sometimes the categories are wide open and I am on my own to get uber creative, and sometimes every last ounce of energy goes into meeting the numerous (inordinate?) parameters the client has identified. And other times, it’s a technical culinary challenge: find the perfect moment to add the alcohol. Add it too early and it cooks off with nary a trace; too late and it can be bitter or boozy. And, bitter and boozy is exactly what the messenger is thinking of me, when he rolls up with yet another bottle of my client’s elixir. It’s a dirty, rotten job, but somebody’s got to do it!
I have a little bit of a soft spot for Cutty Sark – my mother sometimes drank it….”Cutty and soda with a twist, for the lady,” my father would order. But not until this job did I consider adding it to chili. It is a remarkable improvement. The peaty flavors of scotch add a real depth of flavor and complexity that make this dish more than the sum of its parts. You can experiment with other brands or even other types of whisky, but like I said……the job………my mom….Cutty is what I always reach for.
You have let me know how fond you are of dump and stir recipes, so after the posole recipe, I figure I owe you. This chili is a snap to make. Other than draining the beef after browning, there is no heavy lifting. You will note that I am light on seasonings here – using all these convenience (read: canned) products means you are going to get more than your fair share of sodium. Personally, I have moved toward using low or no-sodium stock for most soups these days, but it’s the Super Bowl people….all bets are off!
This soup is perfect for a party. Make a tray of toppings and let guests add their favorites. #TouchDown
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.
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:
Warm Flour or Corn Tortillas
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
Cuisine:South of the Border
It’s the last day of #NationalSoupMonth and Super Bowl is fast approaching – so shout it out!