This is the perfect recipe for the end of Southern Illinois Peach season and the beginning of Autumn.
2 Tbsp. olive oil
½ of a large yellow onion, chopped
3 large peaches, peeled and diced
4 cloves garlic, minced
2 Tbsp. True Kinship Young Whiskey
5 large tomatoes, diced
1 15-oz can kidney beans, drained
1 tsp. cayenne pepper
1 tsp. smoked paprika
1 Tbsp. molasses
1 Tbsp. chili powder
¾ lb. ground beef
salt and pepper to taste
In a large pot, heat olive oil over medium high heat. Once the oil is ready, combine onion, garlic, salt, and pepper and saute. Once the onion is soft and translucent (about 3 minutes), add your peaches and cook until they are soft (about 4 minutes.) When there is barely any liquid left in the pan, add the True Kinship Bourbon, tomatoes, kidney beans, cayenne pepper, paprika, molasses, and chili powder. Stir and cover, then reduce to a low simmer for 1 – 4 hours until you’re ready to enjoy! Pro Tip: About 40 minutes before you’re ready to serve, cook your beef. Drain it and add it to the chili. Uncover the pot and let it simmer for about half an hour. Top with whatever you’d like! We love shredded Gouda or Cheddar, sour cream and green onions!