Bourbon Street Chili
This chili is more about the bourbon than the Bourbon Street – a fine cuisine in it’s own right. It’s an
apricot bourbon chicken chili with a little grill seasoning, red pepper flakes and green onion for bite.
Maker’s Mark is our choice for the bourbon, but any good bourbon will do.

Level of Difficulty: Easy

Serves 2-3.

Lineup:
2 tablespoons canola oil
2 lbs. boneless, skinless chicken breast, cut into ½ in pieces
2 tablespoons grill seasoning
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup apricot jam
½ teaspoon dried red pepper flakes
½ cup bourbon
1 cup chicken stock
2 large green onions, cut into 1/2 –inch pieces

Playbook:
Heat the canola oil in a large stockpot. Add the chicken and brown well on all sides. Add the grill
seasoning and green and red bell peppers and cook, stirring occasionally for 8-10 minutes. Add the
garlic, apricot jam, red pepper flakes, bourbon and chicken stock. Bring to a boil, reduce heat and
simmer, stirring occasionally, for 5-10 minutes. Add the green onions and cook an additional 5 minutes.

Special Teams:
French bread