Jack & Coke Chili

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.

Serves 6-8