Maple-Bourbon Chili with Smoky Sweet Heat

Why You’ll Love This Recipe

• Sweet-meets-smoky: maple and bourbon balance chipotle and smoked paprika for a campfire-style vibe.
• Flexible protein: equally great with lean turkey or juicy ground beef.
• Weeknight-easy: one pot, pantry-friendly ingredients, done in about an hour.
• Perfect leftovers: flavors deepen overnight, ideal for meal prep.

Grocery List

• Produce: Yellow onion, red bell pepper, jalapeño, garlic, scallions, cilantro, lime (optional)
• Dairy: Sharp cheddar, sour cream
• Pantry: Ground beef or turkey, olive oil, bourbon, pure maple syrup, tomato paste, crushed tomatoes, fire-roasted diced tomatoes, kidney beans, low-sodium stock, smoked paprika, cumin, chipotle chili powder (or chipotles in adobo), coriander, cinnamon, kosher salt, black pepper, Worcestershire (optional), bay leaf

Full Ingredients

For the Maple-Bourbon Chili

• 1.5 lb (680 g) ground beef (85% lean) or ground turkey (93% lean)
• 1 tbsp olive oil (plus 1 tsp more if using turkey)
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 1 jalapeño, seeded and minced (optional, for medium heat)
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle chili powder, or 1 tbsp minced chipotle in adobo
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon (optional, for warmth)
• 1/3 cup (80 ml) bourbon
• 2 tbsp tomato paste
• 1 can (28 oz/794 g) crushed tomatoes
• 1 can (14.5 oz/411 g) fire-roasted diced tomatoes
• 2 cans (15 oz/425 g each) kidney beans, drained and rinsed
• 1 cup (240 ml) low-sodium beef or chicken stock
• 3 tbsp pure maple syrup (Grade A amber)
• 1 tsp Worcestershire sauce (optional)
• 1 bay leaf
• 1.5 tsp kosher salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper

For Serving (Optional)

• Shredded sharp cheddar
• Sour cream
• Sliced scallions and/or chopped cilantro
• Lime wedges, hot sauce, and warm cornbread or tortilla chips

Step-by-Step Instructions

Step 1: Prep aromatics and measure spices

Dice the onion and bell pepper, mince the jalapeño (seed it for less heat), and mince the garlic. In a small bowl, stir together the smoked paprika, cumin, chipotle powder, coriander, and cinnamon so they are ready to bloom quickly without burning.

Step 2: Brown the meat

Heat a 5–6 quart Dutch oven or heavy pot over medium-high heat. Add the ground beef or turkey and 1/2 tsp of the salt. Cook, breaking the meat into small crumbles, until well browned with crispy edges, 8–10 minutes. If using beef, drain off excess fat, leaving about 1 tbsp in the pot. If using turkey, drizzle in 1 tsp olive oil if the pot looks dry.

Step 3: Soften vegetables and bloom spices

Add 1 tbsp olive oil (or enough to lightly coat the pan), then add the onion, bell pepper, and jalapeño. Cook over medium heat, stirring occasionally, until softened and lightly golden, 4–5 minutes. Stir in the garlic and the spice mixture and cook, stirring constantly, 45–60 seconds until fragrant and slightly darkened.

Step 4: Deglaze with bourbon

Turn off the burner and remove the pot from the heat. Pour in the bourbon and scrape up any browned bits from the bottom with a wooden spoon. Return the pot to medium heat and simmer 1–2 minutes until the bourbon reduces by about half and the sharp alcohol aroma mellows.

Step 5: Build the chili and simmer

Stir in the tomato paste, crushed tomatoes, fire-roasted diced tomatoes, kidney beans, stock, maple syrup, Worcestershire (if using), bay leaf, remaining 1 tsp salt, and black pepper. Bring just to a simmer, then reduce heat to low to maintain a gentle bubble (about 185–195°F). Simmer uncovered for 30–35 minutes, stirring every 5–7 minutes so the bottom doesn’t catch. The chili will thicken and the flavors will meld.

Step 6: Adjust, rest, and serve

Taste and adjust seasoning with more salt, pepper, or chipotle for heat; add 1–2 tsp additional maple syrup if you prefer a touch sweeter. Remove the bay leaf. Let the chili rest off heat for 5 minutes to settle and thicken. Ladle into warm bowls and garnish with cheddar, a dollop of sour cream, and a sprinkle of scallions or cilantro. Serve with lime wedges and cornbread if you like.

Pro Tips

• For deeper flavor, brown the meat until you see dark caramelized bits; that fond is key.
• Blooming the spices briefly in oil prevents raw, dusty flavors and boosts smokiness.
• Simmer uncovered for a thicker chili; cover loosely if it reduces too fast.
• For mild chili, omit jalapeño and use sweet paprika in place of chipotle.
• Finish with a small squeeze of lime to brighten the sweetness of the maple and bourbon.

Variations

• Zero-Proof: Replace bourbon with 1/3 cup apple cider plus 1 tsp apple cider vinegar and 1/2 tsp vanilla extract.
• Bean Swap: Use pinto or black beans in place of kidney beans, or mix varieties for texture.
• Extra Smoky: Add 1–2 tsp adobo sauce from a can of chipotles or a few drops of liquid smoke.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers up to 4 days. Reheat gently on the stove over medium-low, adding a splash of stock or water if too thick. Freeze up to 3 months; thaw in the refrigerator overnight before reheating. Like most chilis, it tastes even better the next day.

Nutrition (per serving)

Approximate for beef version without toppings: 490 kcal; 29 g protein; 30 g carbohydrates; 19 g fat; 8 g fiber; 900 mg sodium. Values will vary based on protein choice, toppings, and brands.