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Twist on Classic Chili

This chili recipe combines traditional ingredients like ground beef, crushed tomatoes, and kidney beans with a smoky twist—adding smoked paprika and a splash of bourbon for depth and warmth. It’s simmered slowly to develop rich, hearty flavors and a comforting texture, topped with fresh herbs just before serving. The result is a thick, fragrant dish with a cozy, rustic appearance that feels like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef lean preferred
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 28 oz crushed tomatoes canned
  • 15 oz kidney beans rinsed and drained
  • 1/2 cup beef broth or water
  • 1 tbsp bourbon optional
  • to taste salt and pepper
  • optional fresh cilantro and lime for garnish

Equipment

  • Heavy-bottomed pot
  • wooden spoon
  • Measuring spoons and cups
  • Can opener
  • Ladle

Method
 

  1. Gather all your ingredients: measure out the ground beef, chop the onion, and mince the garlic. Have your canned crushed tomatoes, kidney beans, and broth ready nearby.
  2. Place a heavy-bottomed pot over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s browned and caramelized, about 8 minutes. Break it apart with your spoon as it cooks.
  3. Add the chopped onion, minced garlic, chili powder, and smoked paprika to the beef. Cook, stirring frequently, until the onions are translucent and fragrant, about 5 minutes. You’ll notice the mixture turning a rich, deep color.
  4. Pour in the crushed tomatoes, kidney beans, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
  5. Add a splash of bourbon if using—this adds a subtle smoky sweetness. Stir well and reduce the heat to low. Cover the pot partially and let it simmer gently for at least 45 minutes, stirring occasionally. The chili will thicken and deepen in flavor.
  6. Taste the chili and adjust salt, pepper, or chili powder if needed. Let it rest off the heat for a few minutes, allowing the flavors to meld.
  7. Serve the chili hot, garnished with fresh cilantro and a squeeze of lime if desired. Enjoy the thick, fragrant stew with a side of cornbread or crusty bread for a cozy meal.

Notes

This chili is forgiving—feel free to add more spices or adjust the thickness by simmering longer. The bourbon adds a subtle smoky note, but it’s optional if you prefer a non-alcoholic version.