Texas Bourbon Chili on the Blackstone

Name: Texas Bourbon Chili on the Blackstone
Prep time: 25 min
Cook time: 55 min
Total time: 4 h 20 min
Yield: 4–6 servings
Ingredients: 2 sirloin steaks (1 lb total); 1 Tbsp Worcestershire sauce (for the marinade); 1 cup broth (beef, chicken, or vegetable — for the marinade); 1 lb lean ground beef; 4 small tomatoes (diced); 1 sweet onion (diced); 2 fresh jalapeños (diced — take out the seeds for less spice); 1 green pepper (diced); 1½ Tbsp chili powder; 1½ Tbsp ground cumin; 1½ Tbsp smoked paprika; 2 tsp oregano; 1 tsp ground coriander; 1 Tbsp garlic powder; ½ cup bourbon; 1 6-oz can tomato paste; 1 Tbsp Better Than Bouillon (beef flavor); ~1–2 Tbsp oil (for the griddle); salt, pepper, red pepper flakes (2 dashes of each — more chili flakes for more heat); ~2 cups tortilla chips (for serving)

A two-meat Texas chili with seared sirloin, lean ground beef, fresh jalapeños, and a splash of bourbon — started on the Blackstone griddle and finished on the stove. The griddle sear gives it a smoky backbone without any liquid smoke tricks.

Creator Verified

25 min (faster with a food chopper)
Prep: ½–3 hr (hands-off — 30 min works if you're short on time, longer is deeper)
Marinate: ~45–55 min
Cook: 20
Ingredients: serves 4–6
Yield

Ingredients

Servings 4

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Steps

Marinate: 30 minutes to 3 hours ahead, marinate the sirloin steaks in the Worcestershire sauce and broth. Refrigerate.
Prep the veggies: dice the tomatoes, sweet onion, jalapeños, and green pepper. Keep them in separate covered containers — they go in at different stages.
Fire up the Blackstone: oil the griddle and lay down the steaks with the diced onions alongside. Rotate the onions until browned, then set aside. Turn the steaks and sear both sides. Set aside, turn off the griddle, and bring everything into the kitchen.
Cube the steak: let the steaks rest 5 minutes, then chop into bite-sized cubes and set aside.
Build the base: in a ceramic skillet over medium heat, sauté the jalapeños until softened. Add the ground beef, breaking it into small pieces and browning 5–7 minutes. Move the meat to one side of the skillet with a spatula and add the spice mix (or taco seasoning), garlic powder, salt, and pepper, stirring constantly for 30 seconds to 1 minute to bloom the spices, then stir the bloomed spices into the meat.
Layer the veggies: add the green pepper and cook a few minutes until softened. Stir in the diced fresh tomatoes.
Bring back the beef: add the cubed steak and grilled onions. Stir, cover, and sauté 7–10 minutes.
Deepen it: stir in the Better Than Bouillon. Add the red pepper flakes and tomato paste; stir until everything is coated and brick-red.
The bourbon moment: pour in the bourbon and stir. Cover and simmer about 20 minutes.
Serve hot, with tortilla chips for scooping.

Substitutions

The five spices → 1 packet taco seasoning
Beef → another red meat, like lamb or bison

Rachel's tips

Searing the steak and onions on the griddle first is what separates this from pot-only chili — don't skip the char.
The two-stage veggie prep matters: jalapeños go first for heat infusion, tomatoes go in late so they keep some freshness.
The alcohol cooks off during the covered simmer, leaving caramel and oak notes behind.

Equipment

Blackstone griddle, ceramic skillet

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The story

My chili recipe changes every time I make it. The non-negotiables for me are searing the meat and no beans, for a hearty, smoky flavor. The steaks get a head start with a Worcestershire marinade and a hard sear on the Blackstone griddle — no liquid smoke tricks.

Recipe by Rachel · From TexMex Mashup on YouTube · Contains: fish (Worcestershire typically contains anchovies); contains alcohol (largely cooked off)