Bourbon Beef and Bean Chili is a unique mixture of flavors that come from a slow cooked chuck roast, bourbon, red kidney beans and lots of roasted Hatch Chile peppers. Add a special mix of spices and you've got a sultry pot of spicy bourbon chili.
Remove excess fat and connective tissue from the chuck roast. Cut the roast into large bite sized pieces. Season with salt and pepper and coat the meat with flour, tossing with your hands.
Heat a Dutch oven over medium high heat. Add 1/2 of the oil. When oil is hot, add half of the flour-coated meat. Saute until browned. Remove to a place and repeat with the remaining oil and beef.
When the 2nd batch of beef is almost done, add chopped onion and stir. Saute for a couple of minutes. Add chopped garlic and cook until fragrant. About 1 minute. Add the bourbon and simmer for 5 minutes, stirring often.
Add beef broth and remaining ingredients. Turn heat to low and simmer for 2 - 3 hours or until the beef is fork tender. Taste chili periodically to adjust seasoning such as salt, pepper, and chile powder.
Serve with a dollop of sour cream, grated cheese and a wedge of lime.
Please note that this chili uses both Chile Powder and Chili Seasoning. Chile Powder with an "e" is a single ground chile powder. Chili (with an "i") Seasoning is a blend of seasonings that routinely consists of cumin, chile powder, Mexican Oregano, garlic, etc., used to season Chili soup. I urge you to always buy quality Chili Seasoning. For the single blend of Chile Powder, I used New Mexico Chimayo Red Chile powder. Ancho would also work for this. If you use Chipotle Chile Powder, you'll get a smokier flavor.