I was welcomed back from California today, by thunderstorms and chilly temperatures! Perfect weather for Jack Daniels Chili…..not so perfect weather for trick-or-treating…..
This is pretty much a remake of my Guinness Chili, but with a stronger, deeper flavor. It also carries a bigger kick…..a much bigger kick! With the chilly, winter weather coming up I knew that I needed to have another chili recipe to whip up. Jack Daniel’s seemed like a logical flavor choice. I have no idea why, it just sounded really good…..and it is!
It was even better when I turned it into Jack Daniel’s Chili Dogs the next day (recipe coming soon)…..
This time around I decided to serve the chili with corn chips, but cornbread is a great choice as well. If you do not want to add whiskey to your chili, simply replace it with beef broth. If you don’t want to use beef, simply use ground turkey instead. I am sure that it will still be quite delicious!
It is a such a versatile meal, and the perfect way to warm up on a cold day.
Jack Daniels Chili
|Prep time||10 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||1 hour, 40 minutes|
|Meal type||Main Course|
- 1 1/2 Pounds grass-fed ground beef
- 8 Ounces Jack Daniel's Whiskey*
- 2 Tablespoons olive oil
- 1 cup yellow onion (diced)
- 15 Ounce can organic red kidney beans (drained and rinsed)
- 15 Ounce can organic white kidney beans (drained and rinsed)
- 28 Ounce can organic crushed tomatoes
- 3 Cloves fresh garlic (minced)
- 2 Tablespoons ground cumin
- 1 - 2 Tablespoon ground chili powder
- 1 Tablespoon ground chipotle pepper
- 1 Tablespoon organic brown sugar
- sour cream and shredded cheese (optional)
I always add sugar to recipes with canned tomatoes, it helps take the acidic edge off.
*Jack Daniel's is a registered trademark. I have no affiliation with the company and I am not being paid to use their whiskey.
This recipe will be partying at these link parties!