Smoke Double Old-Fashioned Glass with a high booze-soaked pine branch.
Into a mixing glass with ice, add all ingredients and stir.
Strain into the pine smoked old fashioned glass. Add large ice cube.
Flame an orange peel over the glass, rub the edge of the glass, and wrap the pine branch and secure it with a garnish pick.
Bulleit Bourbon Venison Chili
2 lbs. black beans
2 Spanish onions, small dices
12 cloves garlic, smashed
2 poblano peppers, seeded and diced
6 oz Bulleit
1 hand ginger, grated
2 pounds roasted red peppers
2 lbs. ground venison
5 tbsp chili powder
5 tbsp smoked paprika
2 tbsp dried oregano
Kosher Salt/pepper to taste
In a mixing bowl, combine venison paprika, oregano, and chili powder. Mix thoroughly. In a heavy-bottomed pot, on medium-high heat, brown venison- remove from pot.
Add onions, garlic, ginger, and poblano peppers to your pot. Sauté until translucent, stirring frequently. Add Bulleit, cook for 1 minute.
Add roasted red peppers and black beans, including liquid from the can. Once you’ve achieved a boil, turn heat down to a simmer, medium-low heat. Let this simmer as long as you can, at least 2 hours, adding water when necessary and stirring frequently.
Add your reserved venison, stirring excessively for even distribution. Add kosher salt and pepper to your liking, at a ratio of 3 parts salt to 1-part black pepper. This chili is best when prepared the day before serving it.