Here's something I did once. I browned beef (for an extra long time) with diced onion, lemon pepper, and a cup of EW 7yr (have good ventilation!) and then drained it. Used it in a pot of chili and added about a 1/4 cup EW to the pot. Wow, was that good eatin'!

You can use and bourbon you want. I wanted a heavy oaky flavor, so the EW is what I grabed. But some people like chili on the sweet side, so maybe a WT101 would work nice to. Maybe I'll try WT Rye next time, that ought to be interesting???

Thoughts?

Barry