Maple Bourbon Chicken Chilli
I’m stoked to finally be sharing my first recipe with you guys! I’ve been dreaming up a food blog for many years, and I finally found the time to bring it to fruition. I’ve been saving up recipes for a while now and I wanted to start this so much sooner, but BECAUSE I saved up so many recipes, I couldn’t decide which one to post first. Hilariously, I just made this dish last night, and after I gobbled down a bowl of this chilli, I said to myself “This is it”.Jump to Recipe
It’s sweet, it’s savoury, it’s spicy, it’s cozy, and not to mention, a little Canadian. Maple syrup is one of my favourite ingredients to use in so many things and it comes directly from a tree which makes it healthy… right? RIGHT? Seriously though, it’s good for so many other things than just pancakes.
Living in Canada, specifically Alberta, means long, and I mean LONG, cold winters. When I say long, I mean that our winters here literally last half a year. We typically get snow from November, all the way till April, and sometimes it even starts in October and goes till May! We have a running joke here that we actually have 11 seasons:
2. Fool’s Spring
3. Second Winter
4. Spring of Deception
5. Third Winter
6. Mud Season
7. Actual Spring
8. Summer (road construction)
9. False Fall
10. Second Summer (one week)
11. Actual Fall
It’s a balmy 6°C here right now, which means that we’re currently in “Spring of Deception”. So in preparation for “Third Winter”, here is how to make Bourbon Maple Chicken Chilli.
Start with a large heavy bottomed pot and heat up some olive oil over medium heat. While the pot is preheating, chop up some onions and garlic. I like to caramelize my onions and garlic for dishes like this, there’s just something about caramelized onions that makes my tastebuds do a happy dance. However, feel free to cook the onions to your liking. They will continue cooking in the chilli as well.
While the onions are cooking, cook up the bacon in a pan (I prefer a cast iron pan, but a normal non-stick frying pan will suffice.
Once the onions are at least translucent, add the canned ingredients, followed by the maple syrup, bourbon, and chicken stock, and then add the spices. My husband and I enjoy spice, and for us, with the amounts I used, the heat was between mild-medium. If you prefer milder spiciness, only use half of the amount of chipotle chilli powder. If you like more heat, feel free to experiment at your own risk.
At this point, the chilli will seem a bit soupy, but don’t worry, at the end it will be perfect, promise!
Stir the ingredients well, and then add 3 boneless, skinless chicken breasts. Don’t worry about chopping them up, you will be shredding them up at the end. Bring the chilli to a boil and then once it’s boiling reduce the heat to med-low. Set a timer for sixty minutes and let simmer stirring every 10-15 minutes to make sure that the bottom doesn’t burn. This is the perfect time to clean-up so you don’t have to worry about dishes later.
After 60 minutes, add the corn and continue to cook for another 5 minutes, and then remove from heat. Using two forks, shred the chicken breasts up. The chicken should shred easily. Once all the chicken is shredded up good, it’s done and ready to serve! Serve in bowls with a dollop of sour cream, some shredded cheddar cheese and a side of buttered crusty bread and enjoy!
Maple Bourbon Chicken Chilli
- 3 Boneless Skinless Chicken Breasts
- 1/2 lb Cooked Bacon (for serving) (try maple bacon to make it extra mapley)
- 1 Can Diced Fire Roasted Tomatoes (796 mL)
- 1 Can White Kidney Beans (540 mL)
- 1 Can Mixed Beans (540 mL)
- 1 Can Black Beans (540 mL)
- 1 Cup Chicken Stock
- 1 cup Frozen or canned corn kernels
- 1/4 Cup Bourbon Whisky
- 1/4 Cup Real Maple Syrup
- 1 Medium Onion Diced
- 3 Cloves Finely Minced Garlic
- 4 tbsp Chilli Powder
- 1 tbsp Olive Oil
- 1 tsp Chipotle Chilli Powder
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt & Pepper to taste
- 1/2 Cup Sour Cream (for serving)
- 1 Cup Shredded Cheddar Cheese (for serving)
- 1 loaf Toasted French Bread or Buns (for serving) Optional
- Heat up olive oil in a large heavy bottomed pot over medium heat. Add onions & garlic and cook until onions are translucent.
- While onions are cooking, in a separate pan (I prefer cast iron), fry up bacon.
- Once onions are translucent, add canned ingredients, followed by chicken stock, maple syrup, bourbon and spices. Stir well. Then add whole chicken breasts. Stir in the chicken breasts and make sure they are covered by the other ingredients.
- Bring to a boil and then reduce heat to med-low. Set a timer for 60 minutes and continue simmering, stirring every 10-15 minutes to make sure the bottom doesn't burn.
- After 60 minutes, stir in corn and cook for another 5 minutes. Remove from heat and using two forks shred the chicken.
- Ladle into bowls and top each bowl with a spoonful of sour cream, shredded cheddar cheese, and bacon. Serve with crusty bread (optional)
If you make this recipe, don’t forget to hashtag #souldamgood!