Drunken Zombie Chili with Bourbon, Molasses and Sweet Potatoes
This is not your standard Tex-Mex style of Chili. The base is still tomatoes, cumin, cayenne, beef and beans, However the addition of cinnamon, cocoa powder and molasses add a deep, rich and smoky flavor profile. The pan is deglazed with bourbon to earn the drunken attribute! If you want to get a really dark and boozy flavor, substitute the chicken stock with a dark bottled beer. This version is made with ground beef. Feel free to substitute ground turkey for beef or adjust to a meatless chili; just add more veggies and beans.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1large yellow onionchopped
1tablespoonground black pepper
½ teaspooncayenne pepperadjust to taste
3 garlic clovesminced
1tablespoonunsweetened cocoa powder
115 oz. can red kidney beans, drained and rinsed
215 ounce cans black beans, drained and rinsed
228 ounce cans crushed tomatoes
1cupchicken stock + 1 more cup if neededcan substitute dark beer for chicken stock
2sweet potatoespeeled and cubed
1jalapenoseeded and minced (or more to taste)
Add the oil and ground beef to a large Dutch oven pot and place over medium-high heat on the stovetop. Break the beef apart with a wooden spoon. Add the onion. Cook 6-8 minutes, stirring occasionally. Beef should be cooked through. Drain off any excess liquid.
Add the garlic, salt, black pepper, and cayenne pepper to the beef. Cook over medium high heat 1 - 2 minutes, stirring often, until the aroma is garlic is released. Turn off the flame and add the bourbon. Mix to combine and deglaze the bottom of the pot. Turn on heat to medium and cook for another 1 -2 minutes.
Add the tomatoes and 1 cup chicken stock. Stir well. Bring the liquid to a boil. Then, reduce the heat to medium-low. Add the chili powder, cumin, cocoa powder, cinnamon, beans, sweet potatoes, molasses and jalapenos.
Simmer covered for 30 minutes, stirring occasionally. If the chili is too thin, leave off the cover while simmering. If the chili is too thick add more chicken stock.
Let the chili rest for 5 minutes before serving. Can also be made the day ahead of time and stored in the fridge.