Saturdays Are Made for Small Batch
blog | 10/8/2021
Last month we shared three ways everyone can take to elevate their gameday experience. Check out The Huddle Up cocktail, Downfield Dip and learn more about the giveaways taking place throughout the month by visiting fourrosesbourbon.com/gameday.
Nothing screams fall or football season quite like chili, so we’ve teamed up with Chef Drew from Grilla Grills to create a delicious chili recipe featuring Four Roses Small Batch. Chef Drew holds degrees from The Art Institute of New York City, The International Wine Center and a management degree in food and beverage from NYU. His culinary experience spans from four- and five-star restaurants in France, NYC, Jackson Hole, Wyoming and Alaska.
Four Roses Small Batch Chili
2 lbs. Beef chuck roast, cut into inch cubes
1/8 cup Vegetable oil
2-16 oz. cans Red kidney beans, 1 can drained, and 1 can undrained
1-28 oz. can Diced tomatoes, undrained
1 large White onion, diced
6 cloves Garlic, minced
1 cup Four Roses Small Batch
1 cup Beef bone broth
2 tbsp. Maple syrup
1 tsp. Vanilla extract
1 tbsp. Worcestershire sauce
1 tsp. Ground cumin
1 tsp. Chili powder
1 tsp. Ground cinnamon
1 tsp. Ground allspice
1 pinch Cayenne pepper
1 Mint sprig (for garnish)
Kosher salt, to taste
Ground black pepper, to taste
- In a skillet or pot, heat the vegetable oil and brown the meat evenly on all sides; remove the meat and set aside.
- In the same pot or skillet, add onions and garlic and cook for 2-3 minutes. Add Four Roses Small Batch to the onion/garlic mixture and reduce heat by half.
- Return the browned meat to the pot or skillet and add the remaining ingredients, except for the mint.
- Bring the chili to a boil, then reduce to a simmer.
- Cover the pot or skillet and let the chili simmer gently for 3 hours, or until the meat is fork tender.
- Garnish with the mint sprig and enjoy!