Slow Cooker Bourbon Beef & Bean Chili

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


  • 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


  • 1 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.
  • 2 Toss remaining Stubb’s Smokehouse Bourbon Spice Pack with diced chuck roast. Add seasoned chuck roast to slow cooker.
  • 3 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.
  • 4 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.

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(per Serving)

Nutrition information coming soon.

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