Easy Peach Whiskey Chili

Ingredients you'll need:

A few aromatics: Yellow onion and a few minced garlic cloves

Ground beef (or turkey or chicken)

Diced peaches (fresh or frozen are both fine!)

A splash of whiskey or bourbon

A few spices: Cayenne pepper, smoked paprika, and chili powder

A bit of molasses (optional, but excellent)

One large can of crushed tomatoes

One can of kidney beans (or any beans you like!)

The staples: Salt, pepper, and olive oil

Wooden spoon stirring chili ingredients together in a large pot.

How to make this peach whiskey chili

Sauté the onion and garlic in a bit of olive oil, then add the ground beef and cook it through.

Stir in some salt and pepper, along with your diced peaches. Cook for a few minutes until the peaches are soft, then deglaze the pot with a splash of whiskey.

Mix in your spices and molasses, then stir in a can of crushed tomatoes and bring to a simmer.

Add the kidney beans, stir everything up, and serve!

Serve this peach whiskey chili in big bowls with your favorite chili toppings (we love a generous scoop of sour cream or Greek yogurt, cilantro, and diced green onions!)

Riffs and substitutions

Frozen peaches can be used if fresh aren't in season. We don't recommend canned peaches: they can be overly sweet and overpower the chili.

This chili is spicy! For a milder flavor, reduce the spices by half, then give the finished chili a taste and stir in extra spices as needed.

Add extra vegetables like green or red bell pepper, black beans, white or butter beans, corn, or roasted butternut squash to make this a bit heartier. You can also stir in some greens (we love chopped spinach or kale!)

Swap the ground beef for ground pork, turkey, or chicken, or omit the meat and use an extra can of beans for a vegetarian version.

Bowl of chili next to a white napkin on a dark background.

A few chili FAQs

Can beef chili be frozen?

Yes - this chili freezes wonderfully! Let it cool completely, then store in an airtight container in the freezer for up to 4 months without losing flavor. Defrost overnight in the fridge, and reheat in a saucepan over low heat when you're ready to serve.

Chili too spicy? Here's how to tone down the heat:

Three things counteract spice: Fat, sugar, and acid. If your chili is too spicy, stir in a bit of dairy (sour cream, Greek yogurt, shredded cheese, or even a splash of milk or heavy cream), a splash of something sweet (like molasses, brown sugar, or honey), or something acidic (like more tomatoes, lemon juice, or apple cider vinegar). Add extra ingredients in small amounts, and taste as you go until it feels just right.

Can I make this chili in the crock pot or Instant Pot?

To make this recipe in a slow cooker, sauté the onion + garlic + beef on the stovetop as directed, then add the beef mixture to the slow cooker with the rest of the ingredients and cook on low for 4-6 hours or until you're ready to eat. Because this recipe comes together so quickly, we don't find that you save any time when you use the Instant Pot, so we recommend just doing it on the stovetop!

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