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     KQ Three Bean and Bourbon Chili

 



Above: Kidney, pinto and black beans combine with beef and pork in this hearty chili recipe.

 

Ingredients
1 pound ground pork

1 pound ground beef
2 tablespoons bacon fat (or olive oil)
1 yellow or white onion
1 green bell pepper
1/2 yellow bell pepper
1/4 red bell pepper
5-6 cloves garlic
1 6 ounce can tomato paste

1 15 ounce can pinto beans
1 15 ounce can kidney beans
1 15 ounce can black beans
2 tablespoons chili powder
2 tablespoons cornstarch
1 tablespoon cumin
1/2 teaspoon cayenne
2 bay leaves
2 teaspoons black pepper
1 teaspoon salt
1/2 cup top shelf bourbon (options: red wine or beef stock)
2 cups water (plus more as directed)
2 beef bullion cubes

Utensils and Supplies
six quart enameled cast iron pot with lid
mixing bowls
whisk
chefs knife

small cutting board
garlic press
measuring spoons
measuring cups
wooden spatula
rubber spatula
mesh colander












Above: Ingredients for the KQ Three Bean Chili recipe.


Above: We used pinto beans, black beans and kidney beans.


Above: Cut all of the peppers into a small dice.



Above: Melt the bacon fat in the pot over medium heat.


Place the peppers in the pot.  Stir occasionally with a rubber spatula.



Above: Dice the onion and add it to the peppers.


Above: Once the onions are translucent, add pressed garlic to the onion and peppers.  Continue to saute just until the
aroma of garlic becomes pungent.



Above: Place the sauteed vegetables in a bowl and set aside.


Above: Heat two cups of water in a microwave safe glass measuring cup, (or use two cups of hot water from a tea kettle).
Use caution when removing from microwave oven.



Above: Drop the bullion cubes in the hot water and whisk until the cubes dissolve.


Above: Place beef and pork in the pot.  Salt lightly.


Above: Break the meat up with a spatula.

 


Above: Brown the meat over medium-high heat until there is no visible pink meat left.


Above: When the meat is finished, drain in a mesh colander.



Remove the beans from cans and rinse well in a colander.



Once beans are drained place them in a bowl and set aside.



Above: Add the cornstarch to the bullion liquid.


Whisk well until all of the cornstarch is dissolved.


Add the bourbon to the pot over medium heat to deglaze.


Above: The "fond" stuck to the bottom of the pot will release as the bourbon warms up.



Above: Add the meat back to the pot.


Above: Add the beans to the pot.



Above: Pour in the bullion and cornstarch slurry.


Above: Add the peppers and onions to the pot.  Stir the ingredients together.


Above: Add the tomato paste.


Above: Fill the tomato paste can with water and add to the pot.


Above: Stir ingredients together well.


Add the dry spices.



Above: Add the bay leaves.  Stir the mixture well to be sure the spices have been distributed.  Turn the heat down to low
and simmer for at least 30 minutes with the lid on the pot.



Above: Check the chili, if the mixture appears too dry, add another can of water.  If you are in a hurry, you can serve the
chili after simmering for 30 minutes.  We simmer the chili for an entire hour to be sure the flavors are well merged.



Above: Chili can be served with grated cheese as shown, or with any garnish you prefer.  The KQ Three Bean Chili
stores well in the refrigerator and can be reheated in the microwave oven.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ THREE BEAN & BOURBON CHILI

Ingredients
1 pound ground pork
1 pound ground beef
2 tablespoons bacon fat (or olive oil)
1 yellow or white onion
1 green bell pepper
1/2 yellow bell pepper
1/4 red bell pepper
5-6 cloves garlic
1 6 ounce can tomato paste
1 15 ounce can pinto beans
1 15 ounce can kidney beans
1 15 ounce can black beans
2 tablespoons chili powder
2 tablespoons cornstarch
1 tablespoon cumin
1/2 teaspoon cayenne
2 bay leaves
2 teaspoons black pepper
1 teaspoon salt
1/2 cup top shelf bourbon (options: red wine or beef stock)
2 cups water (plus more as directed)
2 beef bullion cubes

Utensils and Supplies
six quart enameled cast iron pot with lid
mixing bowls
whisk
chefs knife
small cutting board
garlic press
measuring spoons
measuring cups
wooden spatula
rubber spatula
mesh colander











Cut all of the peppers into a small dice.  Melt the bacon fat in the pot over medium heat.  Place the peppers in the pot.
Stir occasionally with a rubber spatula.  Dice the onion and add it to the peppers.  Once the onions are translucent,
add pressed garlic to the onion and peppers.  Continue to saute just until the aroma of garlic becomes pungent.
Place the sauteed vegetables in a bowl and set aside.  Heat two cups of water in a microwave safe glass measuring
cup, (or use two cups of hot water from a tea kettle).  Use caution when removing from microwave oven.  Drop the
bullion cubes in the hot water and whisk until the cubes dissolve.  Place beef and pork in the pot.  Salt lightly.
Break the meat up with a spatula.  Brown the meat over medium-high heat until there is no visible pink meat left.
When the meat is finished, drain in a mesh colander.  Remove the beans from cans and rinse well in a colander.
Once beans are drained place them in a bowl and set aside.  Add the cornstarch to the bullion liquid.  Whisk well
until all of the cornstarch is dissolved.  Add the bourbon to the pot over medium heat to deglaze.  The "fond" stuck
to the bottom of the pot will release as the bourbon warms up.  Add the meat back to the pot.  Add the beans to
the pot.  Pour in the bullion and cornstarch slurry.  Add the peppers and onions to the pot.  Stir the ingredients
together.  Add the tomato paste.  Fill the tomato paste can with water and add to the pot.  Stir ingredients together
well.  Add the dry spices.  Add the bay leaves.  Stir the mixture well to be sure the spices have been distributed.
Turn the heat down to low and simmer for at least 30 minutes with the lid on the pot.  Check the chili, if the mixture
appears too dry, add another can of water.  If you are in a hurry, you can serve the chili after simmering for 30
minutes.  We simmer the chili for an entire hour to be sure the flavors are well merged.  Chili can be served with
grated cheese as shown, or with any garnish you prefer.  The KQ Three Bean Chili stores well in the refrigerator
and can be reheated in the microwave oven.


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