WhiskeyBacon Chili Recipe

While I love the summer and sunshine, the fall brings times for hoodies, tailgates, and chili. Whether curled up on a couch, throwing a few back during pregame or just because, a tasty bowl of chili is the perfect fall treat. This recipe provides a hearty heaping bowl of loveliness that will take the chill off of any day.

WhiskeyBacon Chili Recipe
  • 2 oz bacon
  • 1 lbs ground beef
  • 2 onions
  • 1 long hot pepper
  • 1 jalapeno
  • 2 bell pepper
  • 1 carrot
  • 2 celery
  • 3 tomatoes
  • 4 cloves garlic
  • 3 tbsp paprika
  • 3 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 3 shots whiskey
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp thyme
  • 1 tbsp Italian seasoning
  • 1 beer
  • 1 can of black beans
  • 2 cans of water
  • 1 tbsp butter

Take your bacon and cut and into chunks. As usual, I suggest you use thick cut bacon from a deli or butcher. Take a heavy bottomed pot and turn the heat up high. Once it gets hot, bring the heat down to medium and add you bacon. Stir quickly to make sure it doesn’t stick or burn. You want to brown these until just crisp, about 5-7 minutes. When done, remove bacon to towel to drain and turn off heat.

Now you’ll need to prep all your veggies. Chop your onions, peppers, tomatoes, celery and carrots into desired chunks. The smaller, the more they will dissolve; the larger will lead to a chunkier chili. Smash your garlic and chop it up pretty small.

Turn the heat back on to medium and get your bacon fat going. When ready add and melt you butter, then your onions and saute for 2 minutes. Then add your hot peppers and jalapeno and saute for another 2-3 minutes. Now add your celery and carrots, lower temp and cook for 5 minutes. Raise temp to high and add 1 shot whiskey and the apple cider vinegar and cook for about 3 minutes. Then add the garlic and cook for another 2 minutes.

At this point your kitchen will smell heavenly…good job, take a shot of whiskey…you deserve it!

After your libations, add your ground beef and break up to mix into the sautéed veggies. Cook until about half way done and add in half of the paprika, cumin and all of the onion and garlic powder, thyme, and Italian seasonings and cook on high for about 5 minutes. Now add the beer and second shot of whiskey and simmer for about 10 minutes, covered.

Now you’ve got a large pot of sexy brewing, and it’s time to add the rest of the seasonings. Add the rest of the cumin and paprika as well as the tomatoes, bell peppers, can of drained beans, the bacon, third shot of whiskey and two cans of water (or stock…or more beer…hmm beer!) Once your pot o’goodness comes back up to a boil, turn the temp back to low, cover and let simmer for about an hour. Check the consistency at this point, the chili should have reduced by a quarter at this point. I suggest ladling yourself a bowl and seeing what you think. (I usually let it go for about an hour and a half.)

The final result is a smokey, meaty bowl of savory goodness. The peppers add just a little heat (Nobakeleni thought it was hot…my 18 month son didn’t…you be the judge!) This recipe isn’t one to wow or amaze. It’s a good basic chili. Play, add more heat or sweet or whatever you desire. Or just go with it as is. You won’t be disappointing and your fall/winter days will thank me!