Best Bourbon Beef Chili Recipe (Easy & Award-Worthy!)

This bourbon beef chili is the ultimate comfort food—rich, hearty, and packed with deep, complex flavors. Tender ground beef simmers with black beans, tomatoes, and warm spices, then gets elevated with smooth bourbon and blackstrap molasses for a hint of sweetness. Whether you're serving it for game day, a chili cook-off, or a cozy family dinner, this is the chili recipe that'll have everyone coming back for seconds.

As a classically trained food professional, I've made countless chili recipes over the years, but this bourbon beef chili always stands out. The secret? Adding bourbon isn't just about the alcohol - it's about the depth of flavor it brings. The oak, vanilla, and caramel notes in good bourbon complement the spices and tomatoes perfectly, while the blackstrap molasses adds a rich, almost smoky sweetness that balances everything beautifully.

This recipe has been a hit at every gathering I've brought it to. It's thick, hearty, and incredibly flavorful without being too spicy, making it perfect for crowds with varying heat preferences. Plus, it's ready in about 90 minutes, most of which is hands-off simmering time

Why This Bourbon Chili Recipe Works

Bourbon Adds Depth - Unlike beer or wine which can make chili taste flat, bourbon adds a warm, complex flavor with notes of oak, vanilla, and caramel that complement the spices without overwhelming them.

Blackstrap Molasses for Balance - The deep, slightly bitter sweetness of blackstrap molasses balances the heat and acidity while adding incredible richness.

Double Tomato Power - Using both condensed tomato soup and tomato sauce creates a thick, rich base with concentrated tomato flavor.

Proper Spice Layering - Blooming the spices with the aromatics releases their essential oils and creates a more complex, well-rounded flavor.

Long, Slow Simmer - Giving the chili a full hour to simmer allows all the flavors to meld together and the beef to become incredibly tender.

Green Tabasco Finish - A splash of green Tabasco at the end adds brightness and a subtle jalapeño kick without making the chili too spicy.

What Makes This "The Best" Chili?

Search for the best chili recipe and you'll get hundreds of results. What makes this bourbon beef chili different? It's all about the layers of flavor. While traditional chili relies on chili powder and cumin alone, this recipe builds complexity with:

• Bourbon for depth and warmth
• Blackstrap molasses for sweetness and richness
• Coriander for a subtle citrusy note
• Green Tabasco for brightness
• A long simmer that lets everything come together

The result is a chili that tastes like it's been simmering all day (even though it hasn't), with a rich, complex flavor that'll have people asking for your secret ingredient.

Ingredients You'll Need

Here's what you'll need to make this bourbon beef chili:

For the Beef:

• Olive Oil - 3 teaspoons total (2 tsp for beef, 1 tsp for vegetables)
• Ground Beef - 1 pound of lean ground beef. I recommend 85% lean for the best flavor and texture. You can also use ground turkey or a beef/pork blend.

For the Vegetables:

• Green Bell Pepper - 1 small pepper, chopped (about 1 cup). Adds sweetness and texture.
• Onion - 1 small onion, chopped (about 1 cup). Yellow or white onion works best.
• Garlic - 1 tablespoon minced fresh garlic (about 3 cloves)

For the Spices:

• Cumin - 1 tablespoon for earthy, warm flavor
• Chili Powder - 1 tablespoon. Use your favorite blend or adjust for heat preference.
• Ground Coriander - 1 teaspoon adds a subtle citrusy, floral note
• Onion Powder - 2 teaspoons for extra savory depth

For the Liquid & Beans:

• Condensed Tomato Soup - 1 can (10.75 oz) creates a rich, thick base
• Tomato Sauce - 1 can (8 oz) for additional tomato flavor
• Beef Stock - 2 cups (or water if you prefer). Beef stock adds more depth.
• Bourbon or Whiskey - 3 oz (approximately 2 airplane bottles or 1/3 cup). Use a good quality bourbon - I recommend something smooth like Maker's Mark or Buffalo Trace.
• Blackstrap Molasses - 1 oz (about 2 tablespoons) for deep, rich sweetness
• Black Beans - 1 can (10 oz), drained. You can substitute pinto beans or kidney beans.

For Finishing:

• Green Tabasco Sauce - 1 tablespoon, or more to taste. The jalapeño flavor is perfect here!
• Salt and Pepper - To taste

How to Make Bourbon Beef Chili (Step-by-Step)

Brown the Beef

Step 1: Heat and Brown - Heat 2 teaspoons of olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until well-browned and all liquid has evaporated, about 8-10 minutes. This step is crucial - you want good browning for maximum flavor. Don't rush it!

Pro Tip: If you're using higher-fat ground beef, drain the excess fat after browning. For 85% lean, you usually don't need to drain.

Sauté the Aromatics

Step 2: Cook the Vegetables - If you browned your beef in a separate pan, add it to your soup pot now. Otherwise, continue in the same pot. Add the remaining 1 teaspoon of olive oil, then add the chopped green pepper and chopped onion. Sauté over medium heat for 3-4 minutes until the vegetables begin to soften and the onion becomes translucent.

Step 3: Bloom the Spices - Add the minced garlic, cumin, chili powder, coriander, and onion powder to the pot. Cook for 1-2 minutes, stirring constantly. You'll smell the spices become fragrant as their essential oils release. This "blooming" step is key to developing deep flavor.

Build the Chili

Step 4: Add the Tomato Base - Add the condensed tomato soup, tomato sauce, and beef stock to the pot. Stir everything together until well combined. The mixture should be relatively thin at this point - don't worry, it'll thicken as it simmers.

Step 5: First Simmer - Bring the chili to a simmer over medium heat, then reduce to low. Let it simmer gently for 30 minutes, stirring occasionally. This initial simmer starts to marry the flavors.

Step 6: Add Bourbon, Molasses & Beans - After the first 30 minutes, stir in the bourbon, blackstrap molasses, and drained black beans. The kitchen will smell incredible at this point!

Step 7: Long Simmer - Continue simmering on low for another 60 minutes, stirring occasionally and adding a little water if the chili gets too thick. The long, slow simmer is what makes this chili so rich and flavorful. The bourbon will mellow, the molasses will deepen, and all the flavors will come together beautifully.

Finish and Serve

Step 8: Season and Finish - Remove from heat and stir in the Green Tabasco Sauce. Taste and adjust seasoning with salt and fresh ground black pepper as needed. Remember, you can always add more heat, so start conservatively with the Tabasco.

Step 9: Rest and Serve - Let the chili rest for 5-10 minutes before serving. This allows the flavors to settle and makes it easier to serve. Dish it up hot with your favorite toppings!

Slow Cooker Instructions

For Slow Cooker Bourbon Chili:

1. Brown the beef and sauté the vegetables with spices as directed in Steps 1-3
2. Transfer everything to your slow cooker
3. Add the tomato soup, tomato sauce, beef stock, bourbon, molasses, and beans
4. Cook on LOW for 6-8 hours or HIGH for 3-4 hours
5. Stir in Green Tabasco and season to taste before serving

Instant Pot Instructions

For Instant Pot Bourbon Chili:

1. Use the SAUTÉ function to brown beef and cook vegetables with spices (Steps 1-3)
2. Add tomato soup, tomato sauce, beef stock (reduce to 1 cup), bourbon, molasses, and beans
3. Secure lid, set to PRESSURE COOK/MANUAL on HIGH for 20 minutes
4. Let pressure release naturally for 10 minutes, then quick release
5. Stir in Green Tabasco and season to taste

Recipe Variations & Substitutions

Different Spirits - Try rye whiskey for a spicier note, or use Tennessee whiskey for a smoother, sweeter flavor.

Spice it Up - Add diced jalapeños with the vegetables, increase the Green Tabasco, or add cayenne pepper to the spice mix.

Different Beans - Use kidney beans, pinto beans, or even a mix of beans. Some people prefer their chili without beans - simply omit them!

Add Bacon - Cook 4-6 strips of chopped bacon first, use the drippings to brown the beef, and sprinkle the crispy bacon on top before serving.

Make it Thicker - For an even thicker chili, mash some of the beans against the side of the pot, or stir in 2 tablespoons of masa harina or cornmeal during the final 15 minutes of cooking.

Sweeter Version - Use regular molasses or even maple syrup instead of blackstrap for a sweeter, less robust flavor.

Extra Vegetables - Add diced tomatoes, corn kernels, or even diced zucchini during the final 30 minutes of cooking.

White Bean Chicken Version - Swap ground chicken for beef, use white beans, add green chiles, and skip the molasses for a white chili variation.

Serving Suggestions

Classic Toppings:

• Shredded sharp cheddar cheese
• Sour cream or Greek yogurt
• Diced red onion or sliced green onions
• Fresh cilantro
• Sliced jalapeños
• Crushed tortilla chips or Fritos
• Diced avocado or guacamole
• Hot sauce (for those who want extra heat)

Serve With:

• Cornbread - This is THE classic pairing. The slightly sweet cornbread is perfect for soaking up the rich chili.
• Cornbread Muffins - Individual portions make serving easier
• Tortilla Chips - For scooping or crushing on top
• Baked Potatoes - Serve chili over a split baked potato
• Rice - White or brown rice makes it go further
• Elbow Macaroni - Make chili mac by stirring in cooked pasta
• Crackers - Saltines or oyster crackers are traditional

Creative Serving Ideas:

• Chili Dogs - Top hot dogs with this chili for bourbon chili dogs
• Frito Pie - Layer Fritos, chili, and cheese for a Texas classic
• Chili Cheese Fries - Pour over crispy fries and top with cheese
• Stuffed Peppers - Use as filling for bell peppers
• Breakfast - Top with a fried egg for a hearty breakfast

Storage & Make-Ahead Instructions

Make-Ahead - This chili actually tastes better the next day! Make it up to 3 days in advance and store in the refrigerator. The flavors continue to develop and meld together. Reheat gently on the stovetop or in the microwave.

Refrigerator Storage - Store leftover chili in an airtight container in the refrigerator for up to 5 days.

Freezer Storage - Bourbon beef chili freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze in portions for easier thawing.

Reheating - Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or beef stock to thin it out, as chili thickens when refrigerated. Microwave individual portions in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.

Batch Cooking - This recipe doubles or triples easily! Make a huge batch and freeze portions for quick weeknight dinners.

Tips for the Best Bourbon Chili

Use Good Bourbon - You don't need top-shelf bourbon, but use something you'd be willing to drink. The flavor comes through in the final dish. Mid-range bourbons like Maker's Mark, Buffalo Trace, or Four Roses work perfectly.

Don't Skip the Browning - Properly browning the beef creates fond (those flavorful brown bits) on the bottom of the pot, which adds incredible depth to the chili.

Let It Simmer - The long, slow simmer is what makes this chili so good. Don't rush it! The flavors need time to develop and meld together.

Season at the End - Salt can concentrate as the chili reduces, so wait until the end to add salt and adjust seasoning.

Add Bourbon Early - Unlike finishing with bourbon (which some recipes do), adding it early lets the alcohol cook off while leaving the complex bourbon flavors behind.

Blackstrap is Key - Regular molasses will work in a pinch, but blackstrap molasses has a deeper, more complex flavor that really makes this chili special.

About North Carolina Beef

This recipe was originally created as part of a collaboration with the North Carolina Department of Agriculture & Consumer Services to highlight North Carolina beef farms. There are many wonderful choices for consumers when it comes to NC Beef - you can find NC Beef at local farms, farmers markets, and via online sales, offering grass-fed, grain-fed, organic, non-GMO, heritage, and certified animal welfare approved options.

I had the pleasure of visiting Newsome Farm in King, N.C., where Brad and Vickie Newsome run 80 acres with up to 40 head of cattle at a time, along with chickens and horses. Their oldest daughter, McKayla, helps run the farm and is a graduate of NC State's Animal Science program. The family has lived on the property for over 100 years, and McKayla is the 4th generation to run the operation.

Supporting local farms and knowing where your meat comes from is incredibly important. If you're in North Carolina, I highly encourage you to seek out local beef from farms like Newsome Farm, Hickory Nut Gap Farm, and other NC beef producers.