Smoky Bourbon Paprika Sausage and Black Bean Chili

Why You’ll Love This Recipe

• Deep, smoky flavor from bourbon and smoked paprika without needing a smoker.
• Hearty and comforting, packed with smoked sausage, black beans, and tomatoes.
• One-pot recipe that is weeknight-friendly but impressive enough for guests.
• Flexible and forgiving: easy to make spicier, milder, thicker, or thinner to suit your taste.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, green onions (for topping), fresh cilantro (optional)
• Dairy: Shredded sharp cheddar cheese (optional), sour cream or Greek yogurt (optional)
• Pantry: Smoked sausage, olive oil, bourbon, tomato paste, 2 cans diced tomatoes, 2 cans black beans, beef or chicken broth, smoked paprika, chili powder, ground cumin, dried oregano, cayenne pepper, brown sugar, salt, black pepper, tortilla chips or crusty bread/cornbread (for serving, optional)

Full Ingredients

For the Bourbon-Smoked Paprika Sausage Chili

• 1 1/2 pounds smoked sausage (such as andouille, kielbasa, or other smoked pork sausage), sliced into 1/2-inch rounds
• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1/2 cup bourbon
• 2 tablespoons tomato paste
• 2 cans (14.5 ounces each) diced tomatoes with their juices
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cups low-sodium beef broth or chicken broth
• 1 tablespoon light or dark brown sugar, packed
• 2 1/2 teaspoons smoked paprika (use bourbon-smoked paprika if available)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper, to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Optional Toppings and Serving Ideas

• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup sour cream or plain Greek yogurt
• 3–4 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• Crushed tortilla chips, cornbread, or crusty bread for serving
• Lime wedges for squeezing over the top (optional but brightens the flavors)

Step-by-Step Instructions

Step 1: Prep your ingredients

Begin by preparing all your ingredients so cooking flows smoothly. Slice the smoked sausage into 1/2-inch rounds. Dice the onion and red bell pepper into small, even pieces so they cook evenly and melt into the chili. Mince the garlic cloves finely. Open the cans of black beans and diced tomatoes. Drain and rinse the black beans under cool water. Measure out the bourbon, tomato paste, broth, brown sugar, and all the spices (smoked paprika, chili powder, cumin, oregano, cayenne, salt, and black pepper) into small bowls or a single combined spice bowl.

This bit of prep work up front makes the cooking process relaxed and enjoyable, especially once the sausage and aromatics hit the hot pot and cook quickly.

Step 2: Brown the smoked sausage

Place a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium heat. Add 1 tablespoon of the olive oil and let it heat for 1–2 minutes until shimmering. Add the sliced smoked sausage in an even layer. Cook for 5–7 minutes, stirring occasionally, until the sausage is browned on both sides and you see browned bits forming on the bottom of the pot.

Use a slotted spoon to transfer the browned sausage to a plate, leaving as much rendered fat in the pot as possible. This browned fat and fond (the caramelized bits on the bottom) will bring extra smoky depth to the chili.

Step 3: Sauté the onions, peppers, and garlic

To the same pot, add the remaining 1 tablespoon olive oil if the pot looks dry. Add the diced onion and red bell pepper. Cook over medium heat for 5–6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent with a light golden edge.

Add the minced garlic and cook for 30–60 seconds, stirring constantly, just until fragrant. Be careful not to burn the garlic, as that can add bitterness. If the bottom of the pot starts to darken too quickly, reduce the heat slightly.

Step 4: Toast the spices and tomato paste

Add the tomato paste to the pot and stir it into the vegetables. Cook for 1–2 minutes, stirring often, until the tomato paste darkens slightly in color; this helps develop a richer, sweeter flavor. Sprinkle in the smoked paprika, chili powder, cumin, dried oregano, cayenne, salt, and black pepper.

Stir well to coat the vegetables in the spice mixture and toast the spices for about 1 minute. Toasting the spices in oil wakes up their aromas and intensifies the smoky, bold flavor that defines this chili.

Step 5: Deglaze with bourbon

Carefully pour in the 1/2 cup bourbon, keeping the heat at medium. As soon as the liquid hits the pot, use a wooden spoon to scrape up all the browned bits from the bottom. Simmer the bourbon for 2–3 minutes, stirring frequently, until it reduces slightly and the sharp alcohol smell softens.

This step infuses the chili with a deep, caramel-like background note and helps carry the smoky paprika flavor. By the time it simmers, most of the alcohol will have cooked off, leaving a mellow, complex taste rather than a harsh bite.

Step 6: Build the chili and simmer

Add the diced tomatoes with their juices, the drained and rinsed black beans, beef or chicken broth, brown sugar, and the browned sausage (along with any juices on the plate) back into the pot. Stir everything together until well combined.

Increase the heat to medium-high and bring the chili just up to a gentle boil. As soon as you see steady bubbles, reduce the heat to low or medium-low to maintain a gentle simmer (around 185–195°F if you are using a thermometer). Simmer uncovered for 20–25 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded. If it ever starts to bubble too vigorously, adjust the heat down.

Step 7: Taste, adjust, and serve

After simmering, taste the chili. Adjust the seasoning by adding more salt, black pepper, or cayenne for extra heat. If you prefer a slightly sweeter balance against the smoky and spicy notes, add another teaspoon of brown sugar. For a thicker chili, continue simmering uncovered for an additional 5–10 minutes, stirring occasionally, until it reaches your desired consistency. For a looser, soupier chili, stir in a splash more broth.

Serve the chili hot in bowls. Top each serving with shredded cheddar, a dollop of sour cream, and a sprinkle of sliced green onions and cilantro. Add crushed tortilla chips or a slice of warm cornbread on the side for scooping. A squeeze of fresh lime over each bowl brightens the rich, smoky flavors beautifully.

Pro Tips

• Choose the right sausage: Smoked andouille will give the chili a spicier, Cajun-style kick, while kielbasa offers a milder, slightly sweeter flavor. Use what you love or mix two kinds.
• Control the heat: Start with 1/4 teaspoon cayenne, then add more at the end if you want a bolder punch. Remember that toppings like sour cream and cheese will soften the heat.
• Let it rest: If you have time, let the chili sit off the heat, covered, for 10–15 minutes before serving. The flavors deepen and the texture thickens slightly.
• Make it smokier: If you are using regular smoked paprika instead of bourbon-smoked paprika, add a few drops of liquid smoke or an extra 1/2 teaspoon smoked paprika to boost the smoky aroma.
• Cook once, eat twice: This chili tastes even better the next day. Make a double batch and freeze half for a ready-made cozy dinner.

Variations

• Bean and veggie boost: Add a can of kidney beans or pinto beans and 1 cup of frozen corn during the last 10 minutes of simmering for extra texture and color.
• Spicy chipotle version: Stir in 1–2 minced chipotle peppers in adobo sauce along with the bourbon for a deeper, smoky heat and slight tang.
• Extra hearty meat lovers’ chili: Brown 1/2 pound ground beef or ground turkey along with the sausage in Step 2, draining excess fat before adding the vegetables.

Storage & Make-Ahead

Cool the chili to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors continue to improve as it sits, making this an excellent make-ahead meal. To reheat, warm gently in a pot over medium-low heat, stirring occasionally, until steaming hot (about 10–15 minutes), or microwave individual portions in 60–90 second bursts, stirring in between. If the chili has thickened too much, stir in a splash of water or broth as it reheats.

For longer storage, freeze the chili in freezer-safe containers or resealable bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh toppings like cheese, sour cream, and herbs after reheating, not before freezing.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional toppings): about 480 calories; 22 g protein; 29 g fat; 31 g carbohydrates; 8 g fiber; 7 g sugar; 1,150 mg sodium. Using turkey or chicken sausage and low-sodium broth can reduce fat and sodium. Adding cheese, sour cream, and chips will increase calorie and fat content.