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Grilla Grills Bourbon Chili

What is better than a warm bowl of chili and a great glass of bourbon on a cold day? Well, here at Grilla Grills we decided to to combine the two for a chili recipe that is guaranteed to knock the chill off! Though bourbon can technically come from anywhere in the United States, we are throwing a shout out to our friends in Kentucky for the great job that they do. So join us for a bowl of “Michatucky” chili and do not forget to leave enough whiskey left over for a small nip or two!


  • 2 pounds beef chuck roast, cut into 1 inch cubes
  • 2 cans of red kidney beans; 1 drained and 1 undrained
  • One 28 oz. can diced tomatoes, undrained
  • 1 large white onion, diced
  • 6 cloves garlic, minced
  • 1 cup high quality bourbon (suggestion: Four Roses)
  • 1 cup beef bones broth
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • Pinch cayenne pepper
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Fresh mint sprigs, for garnish


1.) In a large pot or skillet, heat some vegetable oil and brown the meat evenly on all sides; remove from heat and reserve.

2.) In the same pot or skillet, cook the onions and garlic for 2-3 minutes.

3.) Add the bourbon and reduce by half.

4. ) Return the meat to the pot or skillet and add the rest of the ingredients, except for the mint.

5.) Bring the chili mixture to a boil and then reduce to a simmer.

6.) Cover and let simmer for three hours OR until the meat is fork tender.

7.) Remove from heat, serve in a bowl, garnish with the mint, and ENJOY!!!

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558 E. 64th Street
Holland, Michigan 49423