Food: Bourbon Chicken Chili Recipe

Happy New Year to all!!  2018 was quite a year for the Whisky Corner on the ABV Network and we would like to thank all our readers for your support, it means a lot and encourages us to bring more to the table.  Thank you and a toast to you for a bourbonlicious 2019!!!

So.  January.  The month of resolutions.  Some of us resolve to eat healthier, become more active, search for that elusive bottle, share more bourbon with friends or maybe use more bourbon in your cooking?  Am I close? Getting warm?? Well this dish might be a spicy start. I swapped out the traditional beef for chicken (for those trying to be healthier) and I added what else?  Bourbon - for those who would like to try cooking more with bourbon. A splash here and splash there really adds another layer of flavor to any dish. With the addition of whatever combination of beans you like, you’ll have plenty of protein and fibre packed into a dish of spicy, bourbony goodness.  Now the list of ingredients may look a bit daunting, but gather them together and measure them out. Nothing complicated, or impossible to find. One by one, you’ll add them to the pot and life will be good.

Bourbon Chicken Chili:


2 tbsp olive oil

1 onion chopped

2 cloves of garlic, chopped


2 tbsp brown sugar

2 oz + 2 oz bourbon

2 lbs of ground chicken

3 tbsp chili powder (or to taste)

1 tbsp cumin

1 tsp thyme

2 tsp salt

½ tsp cayenne pepper (or to taste)

2 – 15 oz can of beans, drained and rinsed

1 – 28oz can of diced tomatoes

1 – 15oz can of tomato puree/juice

10 oz of chicken stock

chili ingredients.jpg


  1. Preheat a large stock pot or dutch oven over medium heat.  Add the oil.

  2. Add the onions and garlic and saute until the onions are translucent.

  3. Add the brown sugar and cook for two minutes

  4. Add the first 2 oz of bourbon and reduce, allowing the alcohol to burn off.

  5. Add the ground chicken to the pot and brown, breaking up with a wooden spoon

  6. Add the spices and stir.  Note: If you are unsure of how spicy you like it, add half the spices. You can always taste as it simmers and add more.  We can’t take it away once we set our insides on fire!

  7. Add tomatoes, tomato puree/juice and beans.  Give it a good stir. Looking good!!

  8. Reduce heat and simmer for 2 hours, stirring occasionally.  Use the chicken stock to thin the chili if it becomes too thick.  It’s all about your personal preference.

  9. While your chili simmers away, pour that second 2oz of bourbon and enjoy.  You’ve got another made from scratch dish on the go. Hell yeah!!

  10. Taste and adjust the seasonings.  Remember that the heat will set in after a while.

  11. Serve sprinkled with shredded cheddar (yum!!), sour cream or tortilla strips or all of the above!


While January plunges most of us into a deep freeze, you can get all toasty and warm with a bowl of your homemade chili and a glass of bourbon.  Speaking of deep freeze, this chili freezes really well in either an airtight container or freezer bags. Side note: this is the perfect dish to make for people that don’t cook (am I right?) and if you road test this week or two in advance to check your spicy heat levels, it just might be a great dish to take to your Super Bowl party in a few weeks!   How ‘bout that?

Cheers and Enjoy!

Maureen Linehan

Have questions about the recipe or want to share your experience making this?    Leave a comment below or send a direct message to me @canadianproof. Tag the Whiskey Corner and show off your pictures of your Bourbon Chicken Chili!     

Jordan GrigsbyComment