Jamie says: My Mom makes this AWESOME bourbon chili. She found the recipe in the Made in The Shade cookbook, a collection of recipes by the Junior League of Greater Fort Lauderdale, Inc. I used the recipe for inspiration and made some changes to create my own Bourbon Pork Chili.
We use ground pork instead of ground beef. (In my household, we use ground pork to replace ground beef.)
I brought the Crock Pot of chili to my neighbors place to watch The Oscars.
I brought some toppings, too.
This chili was absolutely amazing. (And so was my neighbor Amy’s chocolate pie.)
Some of the guests at the party thought it was the best chili ever. I enjoyed it for dinner for the next couple of nights, too.
Bourbon Pork Chili
- 1 medium sweet onion
- 1 lb market ground pork (Publix)
- 28 oz can petite diced tomatoes (Hunt’s)
- 15.5 oz can light red kidney beans (Publix)
- 16 oz can white beans (Bush’s)
- 1/4 cup chili powder (Badia)
- 1/4 cup white distilled vinegar (Publix)
- 1/4 cup bourbon (Blanton’s The Original Single Barrel Bourbon Whiskey, 93 proof)
- 1/2 cup light sour cream (Daisy)
- 1 cup shredded 2% sharp cheddar cheese (Publix)
- Preheat a slow cooker (Crock Pot) on high heat and a large saute pan on medium high heat. Chop onion. Add ground pork and chopped onion to saute pan. Cook for 8 minutes or until pork is cooked and onions are soft, stirring frequently.
- Add entire can of tomatoes, undrained, to slow cooker. Drain kidney beans and white beans; add beans to slow cooker along with cooked pork and onions, chili powder, vinegar, and bourbon. Stir. Allow to heat for 2 hours or until ready to eat.
- Top with shredded cheese and sour cream. Enjoy!
- Nutrition note: Balance and moderation is key. When using a fattier meat (like market ground pork), choose reduced fat/light versions of other high fat foods such as sour cream and cheese.