Ultimate Game Day Chili – Bacon, Beef and Booze!
A Super Bowl party just isn’t complete without a big bowl of chili. When I first read this recipe (it was tucked away in an old Cuisine magazine from the ’80’s) I was intrigued, but it also sounded super weird. There are a few really out there ingredients that I had never seen in a chili before. It was either going to be amazing or awful. I took my chances. Before I reveal the wacky secret ingredients, you should know that this chili involves three vital aspects of game day fare: Bacon, Beef and Booze!
Plus, on top of that, the recipe recommends that you refrigerate the chili for 2 to 3 days before serving to allow the flavors to blend. If you want to enjoy this for the Super Bowl, you better get started today! On the plus side, all your cooking will already be done by kick-off. On the downside, you have to wait all weekend for a taste!
Keep reading to find out the unusual secret ingredients!
Have you ever made chili with ginger ale, red wine, or dark rum? It’s like the leftovers from Happy Hour in a meal. I’m not complaining, after making the chili you have a stocked bar for the game! Then the recipe calls for a dash of curry powder and even ketchup. See, I told you this recipe is wild…
In the end, I can’t say I specifically tasted the wine, ginger ale or rum. But I can confirm this was one darn good chili! It has a bit of heat for those of you who like a kick. I really enjoyed topping it with a hearty dollop of sour cream and sprinkling with crisped and crumbled bacon.
Like I said – Bacon, Beef and Booze…how can you go wrong!
Bacon, Beef and Booze Chili
1 lb bacon, crisped – 2 Tablespoons of bacon fat reserved
2 cups finely chopped onions
3/4 cup finely chopped green pepper
1 clove garlic, minced
3-1/2 Tablespoons chili powder
1-1/2 Tablespoons ground cumin
1 Tablespoon dry mustard
1/2 teaspoon hot pepper flakes
1/4 teaspoon curry powder
1/4 teaspoon dried rosemary, crumbled
2 bay leaves
2 pounds ground beef
1 can (1 lb. 12 oz.) imported plum tomatoes, undrained
3/4 cup ginger ale
1/3 cup dry red wine
2 Tablespoons Worcestershire sauce
2 teaspoons salt
Freshly ground black pepper, to taste
1/4 cup ketchup
1/4 cup dark rum
2 cans (16 ounces each) pinto beans, drained and rinsed
1. In a large heavy pan or Dutch oven, crisp bacon. Remove bacon from pan and save for sprinkling on top of finished chili. Remove all but 2 tablespoons of the bacon drippings from the pan. Heat the remaining 2 tablespoons of bacon fat until rippling. Add onions, saute until just softened, 2-3 minutes. Add green peppers and garlic; saute until peppers are just softened, 2-3 minutes. Add chili powder, cumin, dry mustard, hot red pepper flakes, curry powder, rosemary, and bay leaves, stirring to combine. Add ground beef; saute, stirring to break up any lumps, until meat loses all traces of red, about 5 minutes. Add tomatoes, ginger ale, wine, Worcestershire sauce, salt, and pepper; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 45 minutes.
2. Add ketchup and rum to pan; continue to simmer about 15 minutes. Stir in beans; remove from heat. Let chili cool, then refrigerate for 2-3 days to blend flavors. Remove bay leaves before serving. Top with a dollop of sour cream and crisped and crumbled bacon. Makes 8-10 servings.
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