This easy homemade peach whiskey chili is the perfect way to warm up on a cold day! A hint of sweetness from fresh peaches, plenty of spice, and a splash of whiskey make this easy beef chili a great twist on a classic weeknight dinner.
It’s a recipe!
On my blog!
Where there hasn’t been a recipe in FOR FREAKING EVER (#foodbloggerfail) because, y’know, life and work and travel and blah blah blah.
But there’s a recipe!
…and it has whiskey.
You know how I do.
And, okay, CONFESSION – this isn’t actually a NEW new recipe. I first made this peach whiskey chili wayyyyyyyyy back in the early days of le bloggity blog here (more than four years ago! WHAT!) and, ummmm, it needed an update.
So I made a new batch of chili, snapped some new glamour shots, and updated the recipe to make it a little easier to follow. Yay!
If you’ve made this chili before (which I hope you have, because YUM, but also it’s okay if you haven’t because this recipe is super old and the pictures were SUPER TERRIBLE) you might notice a few small differences in the recipe, but the tweaks are all meant to make this quicker and easier for you.
(Who doesn’t love quicker, easier dinners? Right?)
This peach whiskey chili is a bit sweeter than traditional chili, but it still has a great, spicy kick to it.
It goes fast in our house, especially when we pair it with my favorite cornbread biscuits, so be prepared to fight over the last few bites. But what’s dinner without a little friendly competition, right?
Peach Whiskey Chili
A delicious twist on a classic chili recipe.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- 2 Tbsp. olive oil
- 1/2 of a large yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb. lean ground beef
- salt and pepper to taste
- 3 large peaches, peeled and diced
- 2 Tbsp. whiskey
- 1 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 Tbsp. molasses
- 1 Tbsp. chili powder
- 6 large roma tomatoes, diced
- 1 15-oz can kidney beans, drained
- Heat olive oil in a large pot over medium-high heat.
- Add onion and garlic and saute until onion is translucent, about 3 minutes.
- Add ground beef to pot and cook, breaking beef up with a wooden spoon, for 8-10 minutes until beef is cooked through.
- Add peaches and cook until peaches are soft, about 4 minutes more.
- Add whiskey to the pot to deglaze and give everything a stir.
- Add cayenne pepper, paprika, molasses, and chili powder to pot. Stir to combine.
- Add tomatoes to pot and stir to combine. Reduce heat to low and cook, stirring occasionally, for 30 minutes to an hour.
- Add kidney beans to chili and stir to combine.
- Ladle chili into serving bowls and top each serving with a scoop of sour cream, a sprig of cilantro, and a sprinkle of chopped green onion. Serve immediately.
No whole tomatoes on hand? Use a big can of crushed tomatoes instead.
If your chili thickens too much, add a splash water and bring it back to a simmer to thin it out.
If fresh peaches aren’t in season, you can use frozen peaches (like you would use for smoothies!) Stay away from canned peaches, though, as they can be overly sweet.
Top chili with your favorite fixins – I used sour cream, cilantro, and green onions here, but you could also add cheese, plain Greek Yogurt, or any of your other favorite chili toppings.
Need a side dish? Try these skillet herbed cornbread biscuits!
- Calories: 472