Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Stove-Top Bourbon Chili January 14, 2015

Jamie says: Bourbon chili. It’s been my go-to, delicious meal of 2014. It freezes perfectly and, I swear, the leftovers taste even better than the amazing original batch. I’ve modified my 2012 recipe over the years and wanted to share the latest version of the recipe with you. So cheers to Stove-Top Bourbon Chili- and an awesome and delicious 2015!

Stove-Top Bourbon Chili

Stove-Top Bourbon Chili

Bourbon chili pairs perfectly with cornbread. Check out my Two Sisters One Kitchen’s Skillet Cornbread recipe for a great side. P.S. You can freeze the cornbread, too.

Pairs perfectly with Skillet Cornbread (recipe also on TSOK)

Pairs perfectly with Skillet Cornbread (recipe also on TSOK)

I’ve enjoyed sharing this meal and recipe with friends, and I hope you’ll absolutely love it, too.

Chili explosion!

Chili explosion!

Stove-Top Bourbon Chili


  • 1 large sweet onion
  • 1/4 cup canola oil (Publix), divided
  • 1 lb ground chicken (Perdue)
  • 26.46 oz box petite cut tomatoes in light puree (Dei Fratelli, Truly)
  • 15 oz canned low sodium dark red kidney beans (Publix GreenWise Market organic)
  • 15.8 canned reduced sodium great Northern beans (Bush’s Best)
  • 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 1/4 cup shredded 2% Mexican style four cheese (Kraft)
  • 12 oz (two 6-oz cups) fat free (0%) plain Greek yogurt (Fage or Chobani)
  • Directions
  1. Peel onion and chop. Heat a large pot on medium heat. Add chopped onion and 2 Tbsp canola oil. Cook for about 7 minutes or until soft and lightly brown, stirring frequently with a heat-proof spatula.
  2. Add ground chicken and remaining 2 Tbsp canola oil. Cook an additional 3 minutes or until cooked throughout, stirring frequently. Reduce heat to low.
  3. Add entire package of tomatoes (including puree) to pot.
  4. Rinse and drain kidney and Northern beans. Add to pot along with chili powder, white vinegar, and bourbon. Stir well, cover with a lid, and increase heat to low/medium-low heat for a gentle simmer. Cook for about 1 hour 30 minutes. (You can really eat it right away since the meat is cooked, but the longer it cooks, the better it tastes.)
  5. Serve in bowls (or allow to cool slightly and freeze in jars) and top with a sprinkling of shredded cheese and a generous dollop of Greek yogurt. Enjoy!

Serves: 4-5

Serving suggestion: Serve with Two Sisters One Kitchen’s Skillet Cornbread.

  • Nutrition note: Recipe makeover! What makes this recipe better for you? Using ground chicken (instead of ground beef), reduced fat cheese (2%) instead of full fat cheese, fat free Greek yogurt instead of sour cream makes this recipe a better choice. Yup! The fat and sodium were cut and the probiotics, calcium, and protein amped up, while, in my opinion, the flavor was enhanced! Talk about a win-win situation!

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