Savory Cooking with Bourbon Whiskey
Here are two savory recipes sure to delight your crowd. And with John AP Conoley Bourbon Whiskey in the mix, the flavors are off the charts. Go ahead, add a splash to your savory cooking!
Bourbon Whiskey Chili
1-pound ground sirloin
1 large onion
3 cloves of garlic
1 teaspoon dried oregano
1 tablespoon chili powder
½ teaspoon each salt
½ teaspoon black pepper, to taste
½ C. John AP Conoley Bourbon Whiskey
2 tablespoons brown sugar
2 (14.5-ounce) cans diced tomatoes
1 can dark red kidney beans
1 can black beans
Heat a large sauté pan over high heat. Add ground sirloin, onion, and garlic to the pan. Cook, breaking up meat with a wooden spoon, until meat is cooked through and no longer pink, about 5-6 minutes. Drain excess fat.
Add remaining spices and ingredients, stir well and bring to a medium boil. Reduce heat and allow to simmer for 45 minute to an hour, or until flavors have melded well.
Serve topped with preferred chili toppings, such as sour cream, green onions and shredded cheese.
Holiday Whiskey Bourbon Meatballs
2 one-pound bags frozen meatballs
1 cup ketchup, heaping
1 cup brown sugar, packed
1 cup John AP Conoley Bourbon Whiskey
2 teaspoon lemon juice
2 teaspoon Worcestershire sauce
Place frozen meatballs into a slow cooker.
In a bowl, combine remaining ingredients and stir well.
Pour the bourbon whiskey sauce over meatballs in slow cooker. Stir to coat.
Cook on high for about an hour or until meatballs have thawed, stirring periodically.
Reduce heat and cook on low setting for another hour or until heated thoroughly.
Serve and enjoy.
What’s your favorite recipe with Bourbon Whiskey?