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Molasses Bourbon Beef Chili with Chipotle Peppers

Molasses bourbon beef chili simmers in a 6-quart Dutch oven with chipotle peppers, tomatoes, and two kinds of beans. A touch of molasses rounds out the smoky, gently spicy broth, while a long simmer makes the chili thick and hearty.
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Prep Time 20 minutes
Cook Time 1 hour 28 minutes
Resting 10 minutes
Total Time 1 hour 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 2 lb ground beef 85% lean
  • 1 yellow onion large, diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 0.5 cup bourbon
  • 2 tbsp unsulphured molasses
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce
  • 1 can (28 oz) crushed tomatoes
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto 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.
  2. Brown the beef in two batches, breaking it into small pieces, until no pink remains and it reaches 160°F.
  3. Transfer each batch of beef to a bowl.
  4. Pour off all but about 1 tablespoon of fat from the Dutch oven.
  5. Add the onion and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  6. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper and cook for 30 seconds.
  7. Stir in the tomato paste and cook for 1 minute.
  8. Pour in the bourbon and scrape up any browned bits; simmer for 2 to 3 minutes.
  9. Stir in the molasses, chipotle peppers, adobo sauce, crushed tomatoes, broth, and browned beef.
  10. Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.
  11. Stir in the kidney beans and pinto beans and simmer for 20 to 25 minutes, until the chili is thick and the beans are heated through.
  12. Remove the Dutch oven from the heat and let the chili rest for 10 minutes before serving.

Notes

For the best flavor, let the chili rest for the full 10 minutes before serving. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a leaner variation, substitute ground turkey for the beef.