Ingredients
Scale
- 1 lb. extra-lean ground beef
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1/4 cup bourbon
- 1/4 cup maple syrup
- Optional: Up to 1 cup of water (I use 1/2 cup)
Instructions
- Add the beef to a large soup pot and place over medium-high heat. Break the beef apart with a wooden spoon. Add the onion. Cook 6-8 minutes, stirring occasionally. Beef should be cooked through. Drain off any excess fat, if necessary.
- Add the garlic, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook 1 minute, stirring often.
- Add the beans, tomatoes, tomato sauce, bourbon, and maple syrup. If you like thinner chili, add up to 1 cup of water at this point. Stir well. Bring the liquid to a boil. Then, reduce the heat to low or medium-low. Simmer for 30 minutes, stirring occasionally.
- Let the chili rest for 5 minutes before serving.
Notes
- Adjust the amount of water based on your preferred chili thickness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg