BBQ Bourbon Chicken Chili

Nothing hits quite like a bowl of chili that’s rich, smoky, and deeply satisfying — especially when you take it up a notch with a splash of bourbon. My BBQ Bourbon Chicken Chili combines tender seasoned chicken, hearty beans, savory spices, tangy tomatoes, and everyone’s favorite barbecue flavor with a subtle warmth from the bourbon. Whether you’re serving it for a weekend dinner, a game-day spread, or a cozy night in, this chili delivers bold flavor in every spoonful.

Prep Time: 20 minutes

Cook Time: 6 hours

Serves 6

Ingredients:

1 lb chicken breast (optional: use ground chicken)

1 tbsp olive oil

½ yellow onion, diced

1 jalapeño pepper, diced (optional for heat)

15 oz cannellini beans, drained

15 oz kidney beans, drained

16 oz diced tomatoes

1 cup chicken bone broth

½ cup barbecue sauce

½ cup bourbon 

1 tbsp smoked paprika

1 tbsp chili powder

2 tsp cumin, ground

1 tbsp garlic powder

2 tsp onion powder

1 tbsp dried oregano

1 tsp salt

2 tsp black pepper

Instructions:

1. In a skillet over medium heat, drizzle in the olive oil. Add the diced onion and jalapeño and cook until softened, about 2–3 minutes. Add the chicken and cook until it’s about 90 % done.

2. Transfer the chicken mixture to your slow cooker. Add the cannellini beans, kidney beans, diced tomatoes, and spices. Stir gently to combine.

3. In a measuring cup, combine the barbecue sauce, chicken broth, and bourbon. Pour this mixture into the crockpot and stir to incorporate. The bourbon boosts depth and gives a subtle sweetness that pairs amazingly with the BBQ base.

4. Cook on low for 6 hours or high for 4 hours, until the flavors meld and the chili is thick and delicious.

5. Ladle into bowls and top with shredded cheddar or pepper jack cheese, sour cream, avocado, or your favorite chili toppings.

Serving Suggestions:

• Cornbread -- you can't go wrong with the Bob's Red Mill Gluten Free Cornbread Mix!

• Tortilla chips or Fritos -- make sure to check out stores like Aldi for cheaper corn chips!

• Sliced green onions & fresh cilantro

• A splash of extra BBQ sauce or hot sauce

Pro Tips:

• Adjust the Bourbon: Add a splash more if you prefer deeper warmth, or reduce if you want milder notes.

• Thicken It Up: If your chili is thinner than you like near the end, remove the lid and cook another 20–30 min.

• Storage: Keeps in the fridge up to 4 days or freezes well for up to 2 months.

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