Ingredients
1 lb. extra-lean ground beef
1 medium yellow onion chopped
2 garlic cloves minced
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 (15 oz.) can red kidney beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes
1 (8 oz.) can tomato sauce
1/4 cup bourbon
1/4 cup Plew Farm maple syrup
Optional: Up to 1 cup of water I use ½ cup
Instructions
Add the beef to a large soup pot and place over medium-high heat. 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 fat, if necessary.
Add the garlic, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook 1 minute, stirring often.
Add the beans, tomatoes, tomato sauce, bourbon, and maple syrup. *If you like thinner chili, add up to 1 cup of water at this point. Stir well. Bring the liquid to a boil. Then, reduce the heat to low or medium-low. Simmer for 30 minutes, stirring occasionally.
Let the chili rest for 5 minutes before serving.
Recipe from The Wholesome Dish