I like to experiment with recipes, I don’t think I’ve made that a secret! So when I thought I’d invented whiskey in chili (it’s a thing), I had to throw a bunch of other ingredients together and see what happened.
What happened was deliciousness!
Typically when I make chili, it’s bean-heavy and I’ll use ground beef and/or beef tips. A friend gave me a huge bag of completely fantastic brisket. The sandwiches I made with it were magnifique! I had so much brisket, though, that I needed to find other uses for it. It just so happened to be a cooler weekend in May, so voila!
Unfortunately for my readers, with this “recipe” I literally just threw stuff into the pot. I didn’t have as many beans as usual, so this chili was fantastically meat-heavy!
- Brisket (probably around 2 pounds)
- Hot sauce (to taste; I usually use a can of some kind of Ro Tel tomatoes, but was out that day)
- 2 cans of chili beans
- 1 can of light red kidney beans
- 1 can of dark red kidney beans
- 5 slices of uncured bacon, crispy, in pieces
- About a fourth of a large red onion, chopped or diced
- About a fourth cup of semi-sweet chocolate chips
- Garlic powder, to taste
- About a tablespoon of dried cilantro
- Red chili powder, to taste
- 2 packets of chili seasoning, one mild and one hot
- 2 cups of whiskey (I used Wild Turkey 101)
When I tried it, I could taste the whiskey (which I loved). The whiskey also brought out the fire of the hot sauce, chili powder, and chili seasoning. It was an explosion of flavor to my tastebuds.
If you try this or a variation of this recipe, please respond with the results and/or suggestions!