Peach Whiskey Chili

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!