Last summer, I made Jack & Coke Steaks, so when I came across Jack & Coke Chili, I knew it would be a winner.
This chili was fantastic! It was super super spicy (so if you’re sensitive, beware!) The toppings (avocado & Greek yogurt/sour cream) absolutely made the chili, balancing out all that spice!
Jack & Coke Chili
Adapted from Cooking with Curls
1 tbsp extra virgin olive oil
1 medium onion, diced (about 1 cup)
3-4 cloves garlic, minced
1 ½ lbs ground beef
½ cup Jack Daniels (or other whisky)
½ cup Coke (or other cola)
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (15 oz) can dark red kidney beans
1 (15 oz) can white kidney beans (cannellini beans)
2 tbsp chili powder
1 tbsp chipotle chili powder
½ tbsp ground cumin
Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 3-4 minutes. Add the garlic and cook for another minute.
Next, add the ground beef and cook until browned. Drain off excess water/drippings, if necessary.
Turn the heat to medium-high. Add the Jack and Coke and cook for 1-2 minutes (this will burn off some of the alcohol.)
Stir in the remaining ingredients and reduce heat to low. Cover and simmer for 1 ½ hours.
Garish with sour cream (or Greek yogurt), shredded cheese, diced avocado, and corn chips for serving.