Friday and saturday I made a nice batch of my own homestyle chili.
I work off of my basic method & my starter recipe or mire poix sorta thing and then adapt that.
I've made various styles of chili with my basic method
but they generally all include meat and beans and sometimes vegetables.
I haven't done all meat nor all bean nor vegetarian chili yet, but I think that I could whip a batch if the desire struck me.
This expression of my chili was a high meat recipebill, featuring beef in both 80%lean and 85%lean, Chicken and Turkey both allegedly with reduced fat somehow. Myself I usually prefer less lean options for their flavor but this was what I selected this time.
The bean content was lean at a can of dark kidney and a can of red kidney beans.
Normally I include a healthy serving of black beans, and sometimes pinto or navy beans but I believed I had black beans at home when I secured my ingredients.
I used 4 jalapenos, destemmed and deseeded. I tend to use 3 but I think I normally make a smaller amount.
While I cooking the meat I poured into it a cup of Old Grand Dad BIB.
In fact the bourbon note is very subtle. It is just a hint in the savory meat. It is a mote in space.
In future recipes I will attempt more experiments and more minimal recipes in order to understand how to flesh out and complement the bourbon flavors.