Print/Download PDF:   Suz’s Jack Daniels Chili

Suzanne’s ‘Jack Daniels’ Chili

 Anyone who makes chili will tell you that it is more of an art than a science.  Even with the same ingredients and the same cook, each batch of chili will be unique and impossible to duplicate!  So consider the following more of a set of guidelines than a recipe and have fun making it something unique and special yourself!

Since this is ‘Jack Daniels’ Chili, let’s start there – pour yourself ½ tumbler of Jack Daniels* – straight, no water, ice or mix. Now you can begin – 

[* or bourbon, whisky, brandy, scotch or beer, depending on your tastes]

Step 1:   Prepare the work area: 

• Taste just a little of the JD to make sure it’s OK and at the right temperature
• Place the glass within reach on the counter (Safety note: keep away from open flame)

Step 2: Get ready:

• Large frying pan
• Large colander
• Large pot or dutch oven, with lid
• Cutting board
• Sharp chopping knife
• Large cooking spoon
• Measuring cup
• Repeat Step 1

 Step 3: Collect the ingredients:

• 1 kg/2 lbs extra lean ground beef  (or preferred meat mixture) + 1 t. salt
• 2 T. Vegetable oil
• 1 med-large onion, diced
• 1-2 cloves garlic, finely chopped
• 1/2 cup red wine, beer, beef stock or water
• 1/4-1/3 cup chili powder, or your favourite packaged chili seasoning mix
• 1 t. Each: cumin, black pepper, ground oregano
• 1 tin diced, chopped or stewed tomatoes – chili-style if available
• 1 tin chili-style beans or pinto beans
• ½ T. Each: hot sauce (Tabasco or Frank’s), Worcestershire sauce
• ¼ cup ketchup
• 1 small tin diced green chilis (med heat) OR diced jalapeno or chipolte peppers (hot)
• ½ – 1 green pepper (depends on size), diced
• Repeat Step 1

 Step 4: Prepare the meat:

• Break up the ground beef  into the frying pan, sprinkle with salt to draw out extra moisture and brown over medium heat until no longer pink – about 5 minutes
• While the meat is browning, dice the onions & garlic
•  Put the colander in the clean sink, and drain the meat to remove the fat and excess moisture – let it sit there while you prepare the cooking pot
• In the cooking pot (not the frying pan!), add the 2 T. Vegetable oil on med heat
• Add the onions and garlic to the hot oil to gently cook until soft (not browned)
• Add the drained meat into the pot, stirring well 1-2 min. to mix in onions and garlic evenly
• Add the wine, beer, beef stock or water to the meat mixture and stir well 
• Let this simmer over med-low heat for 5-10 minutes to reduce slightly and allow the meat to absorb the moisture (this makes up for the liquid and fat drained off so the meat isn’t too dry)
• Repeat Step 1

Step 5: Making this into great chili:

• Add the chili powder(s), cumin, black pepper and oregano and diced green peppers to the meat and stir to mix
• Simmer on med-low heat for 1-2 minutes to heat & brown seasonings
• Stir in tomatoes, beans, green chilis, ketchup and both sauces (hot and worcestershire)
• **Adjust liquid at this point by adding more wine, beer, stock or water if too thick**
• Cover and simmer for 5-10 minutes before taste testing.
• Repeat Step 1

 Step 6: Checking for quality control:

• Using a clean spoon, taste test and adjust seasonings and liquids as needed.
•  Cover and simmer on low, stirring regularly to prevent sticking
• Note: Amount of salt will vary depending on the tinned and packaged items used, and your personal preferences. Don’t add a lot of salt early since the chili will reduce as it cooks and saltiness will increase!
• Repeat Step 1   
• Repeat Step 6 every 20-30 minutes for approx. 2 hours – or as long as your Jack Daniels lasts!

 Step 7: Jack Daniels time:

• Pour another ½ tumbler of Jack Daniels* (after all, your original glass is long gone by now…)
• Two options, depending on what you’re doing with the chili next:

1. If you’re going to serve the chili now:
   • add the JD to the chili pot  and stir well
   • Simmer for 20 minutes to blend flavours
2. If you’re going to store the chili –
   • remove the pot from the heat
   • stir in the JD, cover and let set aside until cool enough to package
   • Refrigerate or freeze containers promptly

 This chili keeps well and is usually better once it has sat in the fridge for a day.  It works well on its own, and we like to serve it with nacho chips, shredded cheese, chopped red onions and sour cream.  It also makes a great filling for burritos or enchiladas (reduce the liquids) or as a topping for TexMex salad, or with a bowl of rice. The only thing guaranteed is that it will be different every time but equally enjoyable!