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
Ingredients
- 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
Instructions
- 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.
Mike
So the title and comments are talking about the 3 Bean Bourbon Chicken Chili, but everything about the recipe is 4 Bean Beef and Beer Chili. I’ll fully commit to making both at some point, but I was really looking forward to the Chiken Chili. Where’s the recipe?
Chef Dennis Littley
I have no idea how that happened but I’ve got it restored to the right recipe. Thanks for the letting me know Mike
Lindsay Bannister
I used this recipe for an office chili cook-off two years ago and won by a landslide! I gave all of my coworkers the link to this post at their request. Two of my friends also won their own office chili cook-offs using this recipe, we all love it! The bourbon and the brown sugar really add a complex and delicious element.
Chef Dennis Littley
I love to hear that! I do love chili and this is my go-to recipe. Thanks for the great review.
Jodee Weiland
This looks awesome! So glad I spotted it on Twitter today…I’ll be trying this soon!
Chef Dennis Littley
Thanks Jodee, I do love my chili!
Andrew
Also, after I sauté and brown meat could I throw it in a crock pot for a couple hours?
Chef Dennis Littley
Absolutely Andrew, that would be a great way to let it simmer and build great flavors.
Andrew
What bourbon(s) would you recommend? Never cooked with the stuff. Love bourbon chicken and love chili…right up my alley!
Chef Dennis Littley
hi Andrew
I always use bourbon that I have on hand for drinks. It’s really a personal choice on the bourbon, but that being said it doesn’t have to be super expensive, just something that you enjoy the flavor of.
Veronica
I’m curious about the bourbon in this…sounds so good but I’ll have to get some courage to do that, lol This chili is calling my name!
Chef Dennis Littley
its just my way of adding another layer of flavor Veronica, its very subtle and feel free to leave it out , its not a deal breaker.
anna@icyvioletskitchen
bookmarked this! i could definitely use a delicious bowl of chili to finish off the winter.
Chef Dennis Littley
Thanks Anna, I’ve been enjoying the chili even without the cold weather here in Florida!
Toni | BoulderLocavore
This sounds perfect! We are in the midst of 10 straight days of predicted snow; I’d happily eat this at every meal. You’ll find corn tortillas are your gluten-free friend; gf flour tortillas not so much. I have yet to find one whose flavor I love and that doesn’t break when folding or rolling.
Chef Dennis Littley
OMG Toni, that sounds like winter! Corn tortillas have been my friends since childhood…lol. I’ve found them great for sandwiches, kind of going back to my roots!
Marilyn Lesniak
I have been craving a different chicken chili! Mine is a white chicken chili. I grabbed your recipe to try this weekend! Thanks for sharing!
Chef Dennis Littley
I hope you enjoy it as much as I do Marilyn, I do love my chili!