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soup stew chili

Slow Cooker Bourbon Beef & Bean Chili

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions.
  • 12

    Ingredients

Ingredients

  • 1 pound ground sirloin
  • 1 1/2 pound boneless chuck roast, cut into 1/2-inch pieces
  • 1 (12-ounce) package Stubb’s Smokehouse Bourbon Cookin’ Sauce
  • 1 cup beef broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 (14.5-ounce) cans diced tomatoes
  • 2 (15-ounce) cans dark red kidney beans
  • 2 (15-ounce) cans black beans
  • 1 teaspoon dried oregano
  • 2 teaspoon chili powder
  • 1/2 teaspoon each salt and black pepper, or to taste

Instructions

  • Heat a large saute pan over high heat. Add ground sirloin and half of the Stubb’s Smokehouse Bourbon Spice Pack to pan. Cook, breaking up meat with a wooden spoon, until meat is cooked through and no longer pink, about 5-6 minutes.  Add cooked beef to slow cooker.

  • Toss remaining Stubb’s Smokehouse Bourbon Spice Pack with diced chuck roast. Add seasoned chuck roast to slow cooker.

  • To slow cooker add Stubb’s Smokehouse Bourbon Cooking Sauce, beef broth, onions, garlic, tomatoes, beans, dried herbs and spices. Stir to combine. Cover and cook on high for 4-5 hours or low for 8-9 hours.

  • Right before serving, adjust seasonings to taste, if needed. Serve topped with preferred chili toppings, such as sliced green onions, cheese, sour cream or even candied pecans, if desired.

Nutrition information (per Serving)