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Chili with Orange Liqueur




Source of Recipe


mimi's


List of Ingredients




2 tablespoons bacon drippings -- or vegetable oil
2 cloves garlic -- minced
1 large sweet onion -- chopped
1 tablespoon orange zest -- fresh
2 pounds beef chuck roast -- cut in 1" cubes
-- or ground beef
3 15-oz cans kidney beans, drained -- optional
3 tablespoons chili powder
1 teaspoon hot chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 cups beef broth
1/4 cup Triple Sec -- or Curacao
1 tablespoon chipotle pepper sauce -- or Tabasco Sauce



Recipe



Melt bacon drippings in a large, heavy pot. Add garlic, onions & orange rind. Cook in drippings until onions are translucent. Add beef & brown on all sides. Stir in both mild & hot chili, cumin, oregano, salt, pepper & broth.

Bring to a boil, reduce heat & simmer uncovered, 3 to 4 hours (add more beef stock if necessary). Fifteen minutes before serving, add liqueur & hot sauce. Taste & adjust seasonings if desired.