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!
How to make Jack Daniels Chili:
Heat oil in a large Dutch oven over medium heat. Add the onion and cook for 3 – 4 minutes.
Add the ground beef and garlic. Cook until meat is no longer pink.
Stir in the cumin and chili powders.
Add the tomatoes, beans, whiskey, and brown sugar. Stir to combine.
cover and simmer for 1 1/2 hours.
Serve with sour cream / Greek yogurt and shredded cheese if desired.
Notes:
- 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!
more delicious chili recipes:
Easy Beef Chili – no beans
Southwest Chili with Black Beans and Corn
Slow Cooker White Chicken Chili
Enjoy!!
Jack Daniels Chili
Ingredients
- 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 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
Instructions
- Heat oil in a large Dutch oven over medium heat. Add the onion and cook for 3 - 4 minutes.
- Add the ground beef and garlic. Cook until meat is no longer pink.
- Stir in the cumin and chili powders.
- Add tomatoes, beans, whiskey and brown sugar Stir to combine.
- Cover and simmer for 1 1/2 hours.
- Serve with sour cream / Greek yogurt and shredded cheese if desired.
Notes
- 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.
Cathy@LemonTreeDwelling says
October 6, 2014 at 2:53 pmMy husband is hooked on Jack….I have to make this for him!!
Lisa Johnson says
October 6, 2014 at 5:05 pmOh, he will love it Cathy!!
son jon says
December 7, 2014 at 10:15 amLisa, I adore chili season and this just one seems like earnings success (especially as you are remarkably utilised left over spots about very hot dogs). You’ve got myself desire the chili dog and also it’s 9: 25 each morning.
Miranda says
April 22, 2017 at 5:10 pmJust tried this tonight…. way too much Jack for both me and my husband. If i ever decide to try it again I will add 1/2 that amount. Other than that it was an easy recipe.
Les says
February 2, 2019 at 12:31 pmMade this recipe and enjoyed it. I then decided to use your recipe as my base for my entry into a charity chili cook off.
I added two tablespoons of smoked paprika, 1/2 cup of fresh jalapenos, a can of black beans, as well as 1 cup of pineapple juice (always keep them guessing!). Test batch was excellent. Extrapolated the ingredients to make 60 gallons and a star was born.
Thank you for your help and inspiration.