As I was working on next week’s blog posts, something strange happened. Detective Garza, one of the characters in my Deadly Force Series, decided he wanted to join to Zack Tremaine’s Whiskey Challenge. I had to work hard to convince Zack to let Garza join the fun. The men griped about letting Garza enter, but the judges–the wives and girlfriends of the men in the series–agreed.
So now there’s a mini-rebellion in Iron Rack’s Gym. Zack, Cain, Ty, and Alex–the men who’ve already made their meals and want to know who the winner is–aren’t happy. Their buddies–Vane, Luke, Kells, Nate, and Pete–are fine with Garza’s request because it’s just another meal that they don’t have to make. And the women don’t really care. They’re happy to keep judging as long as there’s dancing and karaoke on the backyard patio.
Since I get the final say, and I really love the Bourbon & Bacon Chili that Garza promises to make, I agreed. So here’s to one more entry in Iron Rack’s Whiskey Challenge.
Detective Garza ~ “I’m a cop. Well, a detective who left the Trenton, NJ PD and joined the Savannah PD. A detective who somehow fell in with a group of ex-Green Berets on the run from two psychotic arms dealers and became best friends with Calum Prioleau, the richest man in town. So I guess you could say my move to Savannah wasn’t at all what I expected.
While I’m a part of the group who run Iron Rack’s Gym, I’m also separate. I have to walk a thin line between helping these men and upholding the law. But when I have some down time, these are my buddies. As Samantha (Pete’s girlfriend) says, they’re my boiiiis. 🙂
When Zack didn’t ask me if I wanted to join the Whiskey Challenge, I was hurt. Turns out Zack did ask me. I just didn’t remember. He’d mentioned it during one of the movie nights we periodically have at Calum’s mansion–the same night that Sarah (Nate’s wife) made killer margaritas. So now that I know, I’m in. Zack was being a princess about the whole thing–probably because he knows I have a decent chance at winning–but his fiancee Allison convinced him to let me join in.
So today’s the day for my classic Bourbon & Bacon Chili. It’s seriously the best thing I’ve ever had, and I know the final judges love me enough to give me a shot at winning. And why do these women–the wives, girlfriends, sister and Nana–love me? Let’s just say a few weeks ago there’d been an incident with a group of mimes at their Ladies Night Out. An incident caused by too many lemon drop martinis. An incident I promised to keep secret from the rest of the men.
Besides, I talked to Calum and he’s helping me turn the crummy patio behind the rundown gym into a disco. Yes, you heard that right. Disco lights. Killer sound system. Even a portable dance floor. I know these judges love to dance (hence the incident with the mimes and martinis) and I’m just giving them what the want. 🙂
So let the Whiskey Challenge continue with Bourbon & Bacon Chili, a fabulous disco party, and endless rounds of lemon drop martinis begin. I’m a Jersey Boy at heart and competitive as hell. There is no way I can’t win this thing. 🙂 🙂 🙂 “
Bourbon & Bacon Chili
This is a delicious chili to make on a cold winter night, and I love to serve it with hot corn bread muffins crumbled on top!
Ingredients
Chili
- 1.5 pounds beef stew meat cut into 1” chunks
- 1/2 pound bacon chopped
- 1 large onion chopped
- 3 garlic cloves finely chopped
- 2 cans black beans rinsed well
- 2 cans chipotle chiles in adobo sauce chopped
- 1 can diced tomatoes
- 1.5 teaspoon ground cumin
- 1.5 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 quart beef broth
- 1/2 cup whiskey
- Salt and pepper to taste
Topping
- Sour cream
- Pepper jack cheese shredded
- Hot sauce
- corn bread crumbled
- corn chips like Fritos crumbled
Instructions
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Using a large stockpot, brown the cut up bacon, stirring continuously until it softens but doesn't get too browned or burned. Remove the bacon to a plate lined with paper towels and set aside. Leave at least 2 Tablespoons of bacon fat behind in the stockpot.
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In a large bowl, season the beef with salt and pepper. Then brown the beef in the stockpot with the bacon grease. Sear the meat on all sides, about 10-14 minutes. Remove the beef to another paper towel-lined plate and set aside. Leave behind as much fat as possible in the stockpot.
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Sauce the onions in the stockpot for 4 minutes, until they begin to caramelize. Stir in the garlic and cook for 1 minute until the garlic is fragrant but not burned. If you need more oil, add more bacon fat (If you have it or some olive oil).
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Return the beef and the bacon to the stockpot with the onions and garlic. Add the canned chipotles, tomatoes, cumin, chili powder, cayenne pepper, beef broth, and 1/2 cup whiskey. Bring to a boil. Then reduce to a simmer and cover, cook for 30 minutes.
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Add the beans and cover and cook at a simmer for another 30-40 minutes or until the meat is tender.
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Serve in large bowls with your preferred garnishes.
