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?
Video: How to make peach whiskey chili
A delicious twist on a classic chili recipe.
- 2 Tbsp. olive oil
- ½ of a large yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb. lean ground beef (you could also use ground turkey)
- salt and pepper to taste
- 3 large peaches, peeled and diced (you could also use frozen peaches if you like!)
- 2 Tbsp. whiskey
- 1 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 Tbsp. molasses
- 1 Tbsp. chili powder
- 6 large roma tomatoes, diced (you could also use one 28oz. can of crushed tomatoes)
- 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. Bring chili to a simmer, then reduce heat to low and cook, stirring occasionally, for 30 minutes or until you’re ready to eat.
- 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.
This chili can get SPICY. Some brands of chili powder lend a bigger kick than others, and while the sweetness of the peaches and molasses will definitely balance some of that spice, I recommend reducing the amount of spice if you’re not a big spicy food fan. Start with ½ tsp. each of cayenne and paprika and 1-2 tsp. of chili powder, then taste and add more as necessary! It’s also important to give the chili a bit of time to simmer so that the flavors can really come together.
If your chili thickens too much, add a splash of 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.
If fresh tomatoes aren’t in season (or if you want to save some time!) use a big can of crushed tomatoes instead!
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.
A few ways to fix too-spicy chili (and too-spicy recipes in general!)
- Stir in a bit of sour cream
- Add a splash of water
- Add a splash of molasses or brown sugar
- Stir in extra crushed tomatoes
- Add a splash of apple cider vinegar or lemon juice
Need a side dish? Try these skillet herbed cornbread biscuits!
- Calories: 472