Gin Roasted Pepper Beef & Bean Chili

by Sarah Marshall

I’ve seen a few chili cook off shows on tv, and perhaps you have too.  You observe different people with various complex set ups; they have the grill going, the smoker smoking, specific cuts of meat things marinading, different vegetables, and complex spice blends. All patrons intent on creating a flavorful chili worthy of awards. Well, we thought all of that prep and production sure does look like fun, but what if we could have all of that flavor with minimal ingredients, and in a fraction of the time. Sounds promising, right?

I guarantee that if you serve this chili for someone that they will have no idea that you only spent 30-45 minutes making this flavorful and satisfying dish. What is the secret? Since we did the long process part- we roasted chilis and peeled off the skins, and dried chilis, and then rehydrated those dried chilis in gin…easy right? All of that time and effort is already in the bottle, just waiting for you to take all the credit! Perfect for a dinner at home or especially for a party. Simply set up a topping station and let guests finish their chili however they like! Also you can serve it with corn bread or tiny cornbread muffins as we did in the photo. (I mean look at how cute a tiny muffin is!)

 

Ingredients

    • 1 lb 15% fat ground beef
    • 1 tsp cumin seeds, freshly ground
    • 1 Tbs oregano
    • 1 Tbs paprika
    • 3 tsp kosher salt, divided
    • 1 28 ounce can of whole italian tomatoes
    • 1 15 ounce can pinto beans, drained
    • 2 15 ounce cans kidney beans, drained
    • 4 large shallots, thinly sliced (like rings, about two cups)
    • 1 cup pilsner beer
    • 6 ounces tomato paste
    • 1/2 cup Marshall’s
  • Gin Roasted Pepper Sauce

 

Optional toppings:

  • Shredded cheese or crumbled cojita
  • Sour Cream
  • Chopped scallions or onions
  • Pickled chilies
  • Cilantro

 

Instructions

  1. In a large dutch oven, sautee the ground beef with the dry spices and 1 teaspoon kosher salt, until the meat has browned.
  2. Add the shallots and sauté until the shallots have softened.
  3. Add the pilsner and continue to sauté for five minutes. Add the tomato paste, tomatoes, and remaining 2 teaspoons of salt. Break up the tomatoes with the spoon.
  4. Finally add the beans and Gin Roasted Pepper sauce, let simmer uncovered for 25 minutes, stirring occasionally to avoid sticking.
  5. Season with salt and pepper if necessary. Serve with toppings of choice.

 

That is it! Please enjoy this awesome chili, tag us #marshallshautesauce on Instagram and let us know what you think!

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