Smoky Kentucky Chili
Indulge in the bold, hearty flavors of Smoky Kentucky Chili, a soul-warming dish that takes classic chili to the next level. Featuring a rich medley of ground beef, ground pork, and two types of beans, this recipe is elevated by the addition of smoky paprika, a dash of fiery cayenne, and the deep, complex notes of Kentucky bourbon. A touch of dark chocolate melts into the simmering chili, adding a subtle layer of richness that perfectly balances its savory and spicy profile. With just 15 minutes of prep and a slow simmer that transforms simple ingredients into a comforting masterpiece, this chili is perfect for cozy nights or game-day gatherings. Serve with a dollop of sour cream, a sprinkle of sharp cheddar cheese, and a garnish of fresh cilantro for a crowd-pleasing dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups beef broth
- 0.25 cup Kentucky bourbon
- 1 tablespoon smoked paprika
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 ounce dark chocolate, roughly chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until it is browned and fully cooked, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the smoked paprika, chili powder, cumin, cayenne pepper, salt, and black pepper, cooking for another 1-2 minutes to toast the spices.
Pour in the bourbon and stir well, letting it simmer for 2-3 minutes to deglaze the pot and cook off some of the alcohol.
Add the diced tomatoes, tomato paste, beef broth, kidney beans, and black beans. Stir to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally.
Uncover the pot and stir in the chopped dark chocolate. Simmer for an additional 10-15 minutes uncovered, allowing the chili to thicken to your desired consistency.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot in bowls and garnish with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 71.6 g | 256% | |
| Total Sugars | 47.2 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1216 mg | 94% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 6118 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
