Nothing says delicious like a big bowl of flavorful chili, and my Three Bean Bourbon Chicken Chili will not only warm your body but soothe the soul! Wouldn't this make a great lunch or dinner?
One of the dishes I remember most as a child was Chili con Carne. Not true Texas Chili mind you, but a more Tex-Mex version including beans and served with homemade flour tortillas fresh off the griddle. I tend to make a mess when I eat chili without silverware, scooping up that rich spicy chili with a half of a tortilla…….sigh I think that’s why my grandmother loved me so much, it was the wild abandon with which I ate.
Nowadays I do use a spoon to help nudge the chili onto my tortilla (I’m still working on a Gluten-Free flour tortilla) but I’m still a bit messy when I eat chili. Chili is comfort food to me, just like buffalo wings and barbecue and I don’t think you can fully enjoy those dishes without getting just a little bit messy.
Adding your favorite chili toppings are always a good idea. My toppings are usually pretty simple, chopped sweet onions, cheddar cheese (or goat cheese), and of course flour tortillas. You can also serve it with crispy fried corn tortilla strips, lime and a sprinkling of cilantro. And if you’re feeling adventurous you can always serve Cincinnati-Style Chili Five Ways which comes over pasta with beans, onions and cheddar. The five ingredients in total giving it the name five-way. Of course, Cincinnati chili is seasoned a little differently but we won’t tell them if you use my recipe!
If you enjoyed this recipe you might like these:
- Four Bean, Beef & Beer Chili
- Spicy Loaded Tater Tot Nachos
- Spaghetti Sauce Three Bean Chili
- Red Bean and Millet Vegan Chili
Three Bean Bourbon Chicken Chili
- 2 tablespoons olive oil
- 1 large sweet onion chopped
- 2 cloves garlic minced
- 3-4 tablespoons brown sugar
- 2 ounces bourbon
- 2 pounds ground chicken or turkey or a combination of both
- 15 ounce kidney beans drained and rinsed
- 15 ounce chili pinto beans regular pinto beans can be used instead
- 15 ounce cannellini beans drained and rinsed
- 24 ounces Passata tomatoes or heavy crushed tomato
- 8 ounces chicken stock
- 2 tablespoons corn masa or fine cornmeal
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoon sea salt or to taste
- cayenne can be added for extra heat use with caution
- in a large skillet or pot add the chopped onions, garlic and olive oil. Saute for a few minutes until the onions are lightly cooked.
- Add brown sugar, mixing well and continue sauteing for 2 minutes. Carefully add bourbon making sure it doesn't go near open flames.
- Allow alcohol to burn off bourbon for a minute as mixture continues to cook
- Add ground meat and begin the browning process. You may need to add additional olive oil.
- Brown all the meat continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)
- When the meat is browned begin adding in your seasonings ( remember you can always add more after its cooked for awhile)
- Add tomatoes, chicken stock and beans combining all of the ingredients.
- reduce heat to simmer and allow to simmer for 1 - 2 hours, stirring so it won't stick to the bottom
- If chili begins to get too thick you can add additional stock or water to get it to the consistency you like.
- Taste and re-season to your taste.
- Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way.