Honey Ginger Thai Chili

Ingredients:
  • 1/4 cup bacon drippings
  • 1 carrot, minced
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 poblano pepper, diced
  • 1 habanero pepper, minced
  • 2 cups chopped onion
  • 6 cloves garlic, minced
  • 3 lbs ground beef
  • 3 cups Rachel's Raquette Lake Elixir
  • 1 cup dark beer
  • 2 oz. (fluid ounces) tequila
  • 1 cup chicken broth
  • 3 tbsp chili powder
  • 2 tsp hot paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp kosher salt
  • 1 tsp cayenne pepper
  • 1 tsp ground black pepper
  • 2 tsp white pepper
  • 3/4 cup honey
  • 3 tbsp finely grated ginger, or more to taste
Honey Ginger Thai Chili
Directions:
  1. Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
  2. Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
  3. Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
  4. Stir ELIXIR into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
  5. Pour in dark beer, tequila, and chicken broth; bring to a boil.
  6. Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
  7. Stir grated ginger into the chili about 15 minutes before serving. Top with crumbled fortune cookies in place of oyster crackers!
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Raqchel's Raquette Lake Elixirs
PHONE NUMBER (315) 369-5253
EMAIL rachel@rlelixir.com
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