Telluride Punkin Bourbon Chili

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by gmt

wfaa.com

Posted on December 7, 2011 at 4:57 PM

1 TBS fresh ground cumin

1 TBS chili powder

2 TSP fresh oregano
3 tbs extra virgin olive oil
1lb beef chuck or elk/venison meat, cut into 1-inch cubes
1 cup finely dice red onion
2 cup seeded and dice red bell pepper
3 cloves garlic minced
3 tbs tomato paste
2 tablespoons chalula hot sauce
1lb 75% lean ground chuck
1 cups Shinner Bock Dark
1cup punkin bourbon
1 1/2 cups beef stock
1 (plus one half)  large butternut squash, peeled, seeded and dice  1/2 inch cubes
Salt and pepper to taste
 
PUNKIN BOURBON
INGREDIENTS
1 bottle of favorite bourbon
1 tbs pumpkin pie spice
1 sugar pie pumpkin
6 oz brown sugar simple syrup
1 dash vanilla extract
METHOD
Cut pumpkin, seed, and slice into long thin wedges. Rub with spice and roast in oven for 30 minutes at 275 degrees. Cool pumpkin then add bourbon, syrup, together. Ideally let sit for at least three days.
 
 
CHILI METHOD
Combine the cumin, chili powder, oregano, salt and pepper. On medium heat in large cast iron or stainless pot add the olive oil, beef cubes and half of the seasoning. Brown meat on all sides, remove and strain oil back into pot. Add the onions, bell pepper, garlic, tomato paste and sauté in hot oil/rendering until soft. Add the ground beef and remaining seasoning  and cook brown,  add the reserved beef back to the pot along with the, beer, bourbon, stock, and the butternut. Resume the heat until it comes to a simmer, lower, cover and cook until the all is tender, about one hour. Reduce as needed.

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