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Baked Bean and Bourbon Chili with Bacon
With sirloin steak, baked beans and bourbon, this chili offers a delicate balance of sweet and smoky flavors. Finish with bacon crumbles, pickled jalapeños and queso freso crumbles.
- Prep Time
25 Mins
- Cook Time
45 Mins
- Serves
49
INGREDIENTS
Baked Bean and Bourbon Chili with Bacon
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- 1 lb Bacon, diced
- 4 lbs Sirloin steak, cubed
- ¼ cup Salt
- 1 tsp Black pepper
- 4 cups Red onion, diced
- ½ cup Jalapeño, minced
- ¼ cup Garlic, minced
- 1 ⅓ cup Bourbon
- 2 cups Coffee, black
- ¼ cup Apple cider vinegar
- 60 oz Fire-roasted tomatoes, diced
- 6 cups Chicken stock
- ¼ cup Molasses
- 2 Tbsp Brown sugar
- ¼ cup Chili powder
- 2 tsp Oregano, dried
- 1 tsp Crushed red pepper flakes
- 2 tsp Cumin, ground
- 3 cups Queso fresco, crumbled
- 72 each Pickled jalapeño slices
INGREDIENTS
Baked Bean and Bourbon Chili with Bacon
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- 1 lb Bacon, diced
- 4 lbs Sirloin steak, cubed
- ¼ cup Salt
- 1 tsp Black pepper
- 4 cups Red onion, diced
- ½ cup Jalapeño, minced
- ¼ cup Garlic, minced
- 1 ⅓ cup Bourbon
- 2 cups Coffee, black
- ¼ cup Apple cider vinegar
- 60 oz Fire-roasted tomatoes, diced
- 6 cups Chicken stock
- ¼ cup Molasses
- 2 Tbsp Brown sugar
- ¼ cup Chili powder
- 2 tsp Oregano, dried
- 1 tsp Crushed red pepper flakes
- 2 tsp Cumin, ground
- 3 cups Queso fresco, crumbled
- 72 each Pickled jalapeño slices
DIRECTIONS
- In a large stock pot over medium heat, add bacon. Render until cooked. Remove bacon. Reserve. Remove all but ¼ cup bacon fat from pan. Adjust heat to medium-high. Add sirloin and sear. Add onions and jalapeños; reduce heat to medium. Sauté for 5 minutes. Add garlic; sauté for 2 minutes. Deglaze pan by adding bourbon and coffee. Allow to simmer for 5 minutes. Add vinegar, tomatoes, chicken stock, molasses and brown sugar. Mix well to combine. Bring to a boil, add chili powder, oregano, red pepper flakes and cumin. Reduce heat to a simmer and allow to simmer until sirloin is tender. Reserve warm.
- To serve: In a bowl, ladle 10 oz of chili. Top with 1 Tbsp bacon crumbles, 1 Tbsp queso fresco crumbles and 3 pickled jalapeño slices. Serve.
