Blazin' Bourbon & Habanero Chili

This chili is rich, smoky, and layered with bold heat that builds in the best way. The bourbon adds depth and warmth, balancing the spice with subtle caramel and oak notes. It’s the kind of chili that feels perfect on a cold night, especially with a slice of warm cornbread.

Ingredients

• Cooking oil

• 2 large yellow onions, finely chopped

• 10 cloves garlic, minced

• 1-3 habanero peppers, finely chopped (seeded for less heat)

• 2 lbs Jimmy Dean hot Italian sausage

• 1 TB chili powder

• 2 tsp smoked paprika

• 2 tsp oregano

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp freshly cracked black pepper

• 3 tablespoons brown sugar

• 1 (6 oz) can tomato paste

• 1 (28 oz) can crushed San Marzano tomatoes

• 1 (14 oz) can fire-roasted tomatoes

• 2 cups beef broth

• 1/2 cup bourbon (Woodford Reserve)

• ¼ cup Worcestershire sauce

• Salt and black pepper, to taste

• Optional garnishes: cilantro, shredded cheddar cheese, sour cream, chopped green onions

Instructions

1. Finely chop the habanero peppers, removing the seeds if you want to reduce the heat. Wear gloves and avoid touching your face.

2. In a large pot or Dutch oven, heat a drizzle of ooil over medium-high heat. Add the sausage, breaking it apart with a spoon. Cook until well browned and fully cooked through. Remove from the pot and set aside.

3. In the same pot, add a little more oil if needed. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and habaneros and cook for another 30–60 seconds until fragrant.

4. Add the chili powder, smoked paprika, oregano, garlic powder, onion powder, and brown sugar. Stir for about 30 seconds to toast the spices.

5. Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly to deepen the flavor.

6. Pour in the bourbon to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes.

7. Add the crushed tomatoes, fire-roasted tomatoes, beef broth, Worcestershire sauce, and the cooked sausage. Season with salt and black pepper.

8. Bring to a simmer, then reduce heat to low and cook uncovered for 45–60 minutes, stirring occasionally, until thickened. Adjust thickness with additional broth if needed.Taste and adjust seasoning before serving.

9. Serve hot with shredded cheddar, sour cream, cilantro, and green onions if desired.