A Poor Man's Treat: Peach Whiskey Chili

As the spate of misty, near-zero days hint the arrival of spring, there’s a kind of moist penetrating cold that tends to smite our senses. It’s on these days that a steaming bowl of humble Chili proves to be a welcome respite.

The bowl o’red – long estranged from the list of elite grubs, is more of a regular braised dish, which is easy, filling and cheap at the same time. Perhaps, this explains the popularity that it reaped from starting as a ten-cent meal to evolving as an official state food of Texas!

There’s no denying- no matter how you make it, Chili is always delicious. However, if you wish to personalize it with some offbeat ingredients, then nothing serves better than a sneaky dose of whiskey and peach. A subtle hint of sweetness from the fresh peaches along with the spicy kick of whiskey, gives a whole new meaning to this dish.


  • 2 Tbsp olive oil
  • 4 cloves garlic,minced
  • ½ of a large yellow onion chopped
  • 450 g lean ground beef
  • 3 large peaches,peeled and diced
  • salt and pepper to taste
  • 2 tbsp. whiskey
  • 1 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1 tbsp. molasses
  • 1 tbsp. chili powder
  • 6 large roma tomatoes
  • 1 15-oz can kidney beans, drained

The Process

Start off by heating olive oil over medium heat in a large pot. Pour garlic and onion within the pot and sauté slowly for almost 3 minutes, until the onion becomes translucent.

Now, add the ground beef and use a wooden spoon to shred it up while it cooks. Continue stirring for 8 to 10 minutes until the beef is thoroughly cooked. Add the peaches and cook for almost 4 minutes.

Once the peaches become soft, slowly add the whiskey to deglaze and stir everything together. Add molasses, paprika, pepper and chili powder to the mixture and stir to combine thoroughly. Once the mixture starts to simmer, add the tomatoes. Now, reduce the heat and stir occasionally for 30 minutes to one hour. Lastly, add the kidney beans to the Chili and blend well to combine.

Decant the Chili into small serving bowls. Serve hot with a spread of sour cream, a dash of chopped green onion and a sprig of cilantro.