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Molasses Bourbon Beef Chili With Chipotle Peppers Recipe

Molasses bourbon beef chili with chipotle peppers simmers in a Dutch oven until thick, with smoky heat, tender kidney beans, and a subtle sweetness from molasses. Bourbon and adobo add depth to this hearty one-pot chili.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 2 lb ground beef 85% lean
  • 1 yellow onion large, diced
  • 1 jalapeño seeded and minced
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 0.5 cup bourbon
  • 1 can (28 oz) diced tomatoes
  • 2 cup beef broth
  • 2 tbsp unsulfured molasses
  • 2 chipotle peppers in adobo minced
  • 1 tbsp adobo sauce
  • 2 can (15 oz) kidney beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat. Brown half the beef for 5 to 7 minutes, breaking it into small pieces, until it reaches 160°F; transfer to a plate and repeat with the remaining beef.
  2. Reduce the heat to medium, add the onion and jalapeño, and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic, chili powder, cumin, oregano, smoked paprika, salt, pepper, and tomato paste; cook for 1 minute, stirring constantly.
  4. Pour in the bourbon and scrape up the browned bits from the bottom of the pot; simmer for 2 minutes.
  5. Stir in the diced tomatoes, beef broth, molasses, chipotle peppers and adobo sauce, and browned beef with any accumulated juices. Bring to a boil, then reduce the heat to maintain a gentle simmer.
  6. Partially cover and simmer for 60 to 90 minutes, stirring occasionally, until the chili is thickened.
  7. Stir in the kidney beans and simmer uncovered for 30 minutes, stirring occasionally.

Notes

For deeper flavor, brown the beef in batches without crowding the Dutch oven. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-sodium option, use reduced-sodium beef broth and kidney beans.