The Pioneer Woman Tasty Kitchen
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Peach Whiskey Chili

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Traditional chili gets a makeover with fresh peaches, a bit of molasses and a distinctive whiskey kick. All the spice of classic chili but with a sweet and flavorful twist!

Ingredients

  • 2 Tablespoons Olive Oil
  • ½ whole Yellow Onion, Diced
  • 4 cloves Garlic, Minced
  • 3  Peaches, Peeled, Pitted And Diced
  • 2 Tablespoons Whiskey
  • 5  Large Tomatoes, Diced
  • 1 can (15 Oz. Size) Kidney Beans, Drained
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Smoked Paprika
  • 1 Tablespoon Molasses
  • 1 Tablespoon Chili Powder (adjust This Depending On Your Spice Preference)
  • ¾ pounds Ground Beef
  • Salt And Pepper, to taste
  • ½ cups Water, Only If Needed
  • 4 Tablespoons Each Sour Cream, Cheddar Cheese, And Chopped Green Onions For Garnish

Preparation

1. Heat olive oil in a large pot over medium high heat. Add diced onion, minced garlic and a dash of salt and pepper and saute until onion is translucent, about 3 minutes.

2. Add diced peaches and cook until peaches are soft, about 4 minutes more. When most of the liquid in the pot has been absorbed, deglaze the pan by adding the whiskey. Give the chili base a good stir and let the whiskey sizzle for a minute or so to cook out some of the alcohol and really infuse the mixture with its flavor.

3. Add diced tomatoes, drained kidney beans, cayenne pepper, paprika, molasses, and chili powder. Stir, cover, and reduce to a low simmer.

4. Simmer the chili, stirring occasionally, for 1-3 hours or until you’re ready to eat. I had mine on the stove for 4 hours without a problem.

5. About 40 minutes before you’re ready to eat, cook the ground beef in a medium nonstick skillet over medium heat, stirring frequently to break it up into small pieces. Once it’s browned, remove it from the heat.

6. Drain the grease off of the beef and add the beef into the chili. Let the chili simmer, uncovered, on low heat for 25-30 minutes after you’ve added the beef. If your chili looks dry, stir in 1/4-1/2 cup of water and simmer, uncovered, until the chili reaches your desired consistency.

7. Garnish each bowl with 1 tablespoon of sour cream, cheddar cheese, and green onions. Enjoy!

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2 Reviews

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rinabeana on 6.23.2015

Very tasty! I subbed cannellini beans for kidney beans due to personal preference and omitted the cayenne pepper due to my husband’s intolerance for spicy food. This chili had a sweet, but tangy flavor and we enjoyed it. I’d like to try using ground turkey instead of ground beef next time. I did not need to add extra water and, in fact, simmered uncovered for over an hour to reduce. I loved the use of fresh tomatoes instead of canned, but I think it added extra liquid. We like very thick, hearty stews/chilis so I may consider adding a little thickener next time. Overall, great recipe. Thanks for sharing!

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andiekae on 11.9.2013

Love this recipe! Thank You!!!!

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