Peach Whiskey Chili

Ingredients

• 30 ml (2 tablespoons)olive oil
• ½ largeyellow onion, diced
• 4 clovesgarlic, minced
• 454 g (1 pound)lean minced beef (or minced turkey)
• to tastesalt and black pepper
• 3 largepeaches, peeled and diced (or frozen peaches)
• 30 ml (2 tablespoons)whiskey or bourbon
• 5 ml (1 teaspoon)cayenne pepper
• 5 ml (1 teaspoon)smoked paprika
• 15 ml (1 tablespoon)chilli powder
• 15 ml (1 tablespoon)molasses
• 794 g (28 ounces)tinned crushed tomatoes
• 425 g (15 ounces)tinned kidney beans, drained and rinsed
• to tastesoured cream or Greek yoghurt
• to tastefresh coriander
• to tastespring onions, sliced

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot over a medium heat.

2. 2

   Soften the aromatics

   Add the onion and garlic. Cook, stirring frequently, for about 3 minutes, until the onion is translucent.

3. 3

   Cook the beef

   Add the minced beef and break it up with a wooden spoon. Cook for 8–10 minutes, until cooked through.

4. 4

   Soften the peaches

   Stir in the peaches and cook for about 4 minutes, until soft.

5. 5

   Deglaze with whiskey

   Pour in the whiskey and stir to deglaze the pot.

6. 6

   Add the spices

   Add the cayenne, smoked paprika, chilli powder and molasses, then stir to combine.

7. 7

   Simmer the chilli

   Stir in the tomatoes and bring the chilli to a simmer. Reduce the heat to low and cook, stirring occasionally, for 30 minutes or until you are ready to eat.

8. 8

   Stir in beans

   Add the kidney beans and stir to combine.

9. 9

   Serve with toppings

   Ladle the chilli into bowls. Top each portion with a scoop of soured cream or Greek yoghurt, a sprig of coriander and a sprinkle of chopped spring onion. Serve straight away.

What is peach whiskey chilli?

This is a Mexican-American-style beef chilli with peaches and whiskey alongside the usual savoury, spiced base. It takes the familiar format of meat, tomatoes, beans and chilli seasoning, then adds fruit for a sweet contrast.

The peaches soften into the sauce, while smoked paprika and chilli powder keep it savoury and warming. Whiskey adds another layer of flavour as it is stirred into the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 30g protein, 39g carbs, 20g fat.

The beef provides much of the protein and fat, while the peaches, tomatoes, beans and molasses contribute carbohydrates. Olive oil and the creamy topping add further fat; serve with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Beef: Lean minced beef makes a hearty base; minced turkey is offered as an alternative in the recipe. Break the meat into small pieces as it cooks so it blends evenly into the chilli.

Peaches: Fresh peaches are peeled and diced, but frozen peaches can also be used. Choose fruit that is ripe enough to soften during the short cooking stage.

Whiskey: Whiskey or bourbon both suit the recipe. The amount is modest, so it contributes flavour without taking over the other ingredients.

Building the flavour

Aromatics: Give the onion and garlic about 3 minutes, stirring frequently, until the onion turns translucent. This is the first flavour base for the pot.

Spices: Stir the cayenne, smoked paprika and chilli powder into the beef and peaches with the molasses before adding the tomatoes. Mixing them in at this point distributes the seasoning through the chilli.

Getting the texture right

Peaches: Cook them for about 4 minutes, until soft, so they begin to meld with the meat rather than remaining firm chunks.

Beef: Keep breaking up the mince with a wooden spoon as it cooks for 8–10 minutes. It should be cooked through before the fruit and tomatoes go in.

Allowing time to simmer

Tomatoes: Once added, bring the mixture to a simmer and turn the heat down to low. Stir occasionally during the 30-minute cook.

Beans: Add the kidney beans after the simmer, as directed, and stir them through before serving. The recipe is ready after that final addition.

Serving the chilli

Toppings: Add soured cream or Greek yoghurt, fresh coriander and sliced spring onions to each bowl just before serving. Their cool, fresh flavours complement the sweet and spicy chilli.

On the side: Serve with rice, bread or a simple green salad if you want to make the meal more substantial or add a fresh contrast.

Recipe notes & tips

• Stir the onion and garlic frequently as they soften so they cook evenly.
• Break the mince into small pieces while it cooks to avoid large clumps.
• Use a large pot so you can stir the chilli comfortably.
• Stir occasionally during the simmer to keep the mixture moving around the pot.
• Add the toppings at the table so each person can choose how much they want.

Variations

• Use turkey: Swap the beef for minced turkey as suggested in the recipe.
• Try frozen peaches: Use frozen peaches in place of fresh fruit if preferred.
• Choose your spirit: Use bourbon instead of whiskey for a slight change in flavour.
• Adjust the heat: Reduce the cayenne for a milder chilli or add more to taste.
• Change the topping: Choose Greek yoghurt instead of soured cream.

Common mistakes to avoid

• Leaving the onion unattended: Stir frequently so it softens evenly and does not catch.
• Skipping the beef break-up: Keep working the mince with a wooden spoon for an even texture.
• Adding firm peaches: Cook them for about 4 minutes, until soft, before adding the whiskey.
• Boiling hard: Lower the heat once the chilli simmers and cook it gently for 30 minutes.
• Forgetting the final beans: Stir the drained and rinsed kidney beans in after the simmer.

How to store

Refrigerate leftover chilli in a covered container and use within 3 days. Reheat in a saucepan over a low heat, stirring occasionally, until hot throughout; add the fresh toppings when serving.

Frequently asked questions