Bourbon Steakhouse Chili š„š„ | Restaurant-style Comfort Food
Rich and hearty restaurant-style chili
Thereās a reason chili never goes out of styleābut not all chili is created equal.
This easy hearty chili recipe is everything you want in a bowl: thick, rich, and packed with bold flavor. Itās built on simple ingredients, but cooked in a way that brings out deep, slow-developed taste that feels far from basic.
This is the kind of chili you make when you want something reliableābut still impressive. Perfect for busy weeknights, game day spreads, or cold nights when you need real comfort food.
And the best part? It gets even better the next day.
Bourbon Steakhouse Chili š„š„ | Restaurant-style Comfort Food
Rich and hearty restaurant-style chili
Prep Time
20 min
Total Time
2 h 5 min
Cooking Time
1 hr 45 min
Servings
8 servings
Ingredients
š Ingredients (Serves 6ā8)
š„© Steak
2 lbs sirloin or chuck steak, cut into chunks
Salt & black pepper
2 tbsp olive oil
š§ Flavor Base
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
š„ Top Shelf Boost
1/2 cup bourbon
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
š¶ļø Chili Body
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 cup beef broth
š§ Signature Seasoning
2 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp chipotle powder
1/2 tsp cayenne (optional)
1 tsp brown sugar
š”Pro Tip
Screenshot this list before heading to the store, it makes for a simple shopping list.
Instructions
šØāš³ Instructions
š„ 1. Sear the Steak
Heat olive oil in a large Dutch oven over medium-high heat.
Pat steaks dry with paper towels. Season steak with salt and pepper, then sear in batches until deeply browned on all sides.
Remove and set aside.
š§ 2. Build the Flavor Base
In the same pot, add onion and bell pepper. Cook for 5 minutes until softened.
Add garlic and cook for 1 minute.
Stir in tomato paste and cook for 2ā3 minutes until darkened.
š„ 3. Deglaze with Bourbon
Turn the heat off or pull the pot off of the heat for a second. Carefully pour in bourbon and scrape up all the browned bits from the bottom of the pot. Return pot to the heat.
Let simmer for 2ā3 minutes to reduce.
š¶ļø 4. Build the Chili
Add crushed tomatoes, beans, and beef broth.
Stir in Worcestershire sauce, soy sauce, and all seasonings.
Return steak to the pot and mix well.
ā³ 5. Slow Simmer
Bring to a gentle simmer and cook uncovered on low for 1.5ā2 hours, stirring occasionally, until thick and rich.
š§ 6. Finish Like a Chef (Optional)
Stir in 1 tablespoon butter and a small splash of bourbon before serving for extra richness and shine.
š§ 7. Serve
Ladle into bowls and top with cheddar cheese, jalapeƱos, green onions, or sour cream, and a side of cornbread, or even a jalapeƱo cornbread for that little extra kick, if that's your style.
š” Pro Tip
š Let the chili rest for 10ā15 minutes before servingāit thickens and tastes even better.
Top Shelf Tips
Make ahead: Tastes even better the next day ā refrigerate up to 4 days or freeze up to 3 months.
Slow cooker version: Brown meat/onions first, then transfer everything to slow cooker. Cook on LOW 6ā8 hours or HIGH 3ā4 hours.
Spice level: Add Ā½ā1 tsp cayenne or 1ā2 chopped chipotle peppers in adobo for serious heat.
Pro tip: Double the batch ā it disappears fast.
Enjoy your chili! š²
Nutrition
Serving: 1 serving
Calories:
~560 kcal
Carbohydrates:
~34 g
Protein:
~38 g
Fiber:
~9 g
Fat:
~32 g
Cholesterol:
~115 mg
Sodium:
~980 mg
Sugar:
~8 g
