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Cheesecake Black Bottom Chocolate Cupcakes

By 8 Comments

These Cheesecake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and topped with a swirl of cream cheese butter frosting. What’s not to love?

Chocolate black bottom cupcake with white frosting.

My Inspiration for these black bottom chocolate cupcakes:

It all started when we were invited over for Greg’s birthday party. He requested that I bring my Chili. Thank you Greg, such a compliment. But I felt the need to also contribute something a little more birthday-y. Cupcakes were on my mind, since I couldn’t steer myself towards making a cake.

So, a hunting I went for a cupcake recipe that would be adult appealing and kid friendly. I turned to one of my favorite baking sites, That Skinny Chick Can Bake. Liz is an expert baker with tons of reliable recipes. Of course, she offered many cupcake recipes, but once I laid eyes on this chocolate indulgence, I couldn’t resist. This is her mom’s recipe from the 70’s and I can see why it’s still wildly popular.

What Makes This Chocolate Cupcake Recipe So Good?

3 black bottom chocolate cupcakes.

Several things caught my eye about this recipe. One was the vinegar in the batter. The first chocolate cake I ever made was in 4-H as a child. A Devil’s Food Cake that called for vinegar. A curious ingredient, don’t you think? Actually the interaction between the vinegar and baking soda makes for a cake that is quite airy and moist. It’s a baking technique that was born from the Great Depression era when ingredients like milk, butter and eggs were scarce and often not affordable.

The combination of ingredients in this batter returns a rich, moist beautiful chocolate cupcake. Tucked inside the cupcake is a cream cheese, egg, sugar and chocolate chip filling. Reminiscent of cheesecake in texture and flavor, it’s a great little surprise when you bite into the cupcake. And topped with cream cheese butter frosting = perfection.

I am not a frosting fan. I’m the one who picks it off a cake. Unless it’s cream cheese frosting. Be still my heart when I’ve got a slice of carrot cake slathered with that stuff. From what I’ve read, these cupcakes are usually not frosted, but Liz used cream cheese frosting…how could I resist?

Cupcake Crazed – What’s Your Favorite Recipe?

I’m somewhat new to the idea of being a good baker, thank you very much Culinary School and all of those days spent in the Pastry Kitchen to help boost my confidence. And, I missed the cupcake craze a few years ago. But I feel my own craze on the way. Not a crazy craze with wild decorations, but one that reminds me of simpler cupcakes from my childhood.

What’s your go-to cupcake recipe?

Again, thanks to Liz for this recipe.

3 black bottom chocolate cupcakes.

I hope you give this cheesecake chocolate cupcake recipe a try, and if you do, please come back and give it a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite cheesecake chocolate cupcake recipe, please let me know, I’d love to give it a try.

More Chocolate Dessert Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

3 black bottom chocolate cupcakes.
Print Recipe
5 from 2 votes

Cheesecake Black Bottom Chocolate Cupcakes

These Cheese Cake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and a swirl of cream cheese butter frosting, what’s not to love?
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 28 cupcakes
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • For The Filling
  • 8 ounces cream cheese at room temperature
  • ⅓ cup sugar
  • 1 egg
  • ⅛ teaspoon salt
  • 1 cup mini semisweet chocolate chips
  • For The Cupcakes
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • ⅔ cup vegetable oil
  • 2 tablespoons vinegar white or cider
  • 2 teaspoons vanilla
  • For The Frosting
  • ½ cup 1 stick butter, at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 ½-3 cups powdered sugar sifted
  • 1 teaspoon vanilla

Instructions

  • Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.
  • In a medium bowl, beat together the cream cheese, ⅓ cup sugar, egg and salt until creamy. Mix in chocolate chips by hand. Set aside.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.
  • Fill muffin cups ⅔ full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.
  • Bake for 20-25 minutes. Cool.
  • Make frosting by beating the butter and cream cheese until smooth. add 2 ½ cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another ½ cup powdered sugar.
  • Pipe frosting on cooled cupcakes.

Nutrition

Calories: 341kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 332IU | Calcium: 28mg | Iron: 2mg

White Wine Chicken Potato Vegetable Soup

By 6 Comments

Chicken Potato Vegetable Soup Recipe with a broth loaded with flavor and white wine. With lots of vegetables it’s as healthy as it is delicious. This is an exceptionally full flavored soup. It practically says “bountiful harvest”.

Another great brothy chicken soup recipe is this one for Chicken Soup with Sweet Potatoes, healthy and on the table in a jiff. Check that one out.

Potato soup with vegetables and white wine served with bread.

I’m thinking we better squeeze in one more healthy, hearty bowl of soup before Spring food takes over our desires. Actually I’m one of those who doesn’t mind a  piping hot bowl of soup year round. Yes, even in July.

And, if I’ve said it once, I’ve said it a hundred times, soup is one of the best fad diets going. Brothy, full of vegetables and if lean meats are included – bingo.

This chicken potato vegetable soup recipe could very easily fall into that healthy clean eating category.

Golden, comforting and redolent of home cooking, chicken soup is one of the perfect, longed for foods of our childhood. A classic expression of mother-love. Soothing and homey as it is, basic chicken soup is a frequent guest our tables. A friendly flavor and oh so welcoming.

And oh so many ways to dress it up. Hearty or light, homey or exotic you’ll find many soup recipes on my site that will bring you health and happiness. I’m somewhat fanatical about them.

And with light brothy soups like this one, these three ingredients will make you a soup wizard. Pickapeppa Sauce, White Wine and Vinegar. Let’s find out what makes this chicken potato vegetable soup so delicious.

Ingredients You’ll Need

  • Pickapeppa Sauce: If I were told that I could only one bottle of sauce in my refrigerator door, this would be it. A sauce for the discerning connoisseur, its mellow flavor of cane vinegar is a special compliment to many dishes. It brightens and it adds a depth of flavor. It’s awesome and it’s Jamaican. I use it in practically all my soups and you bet it found it’s way into this chicken potato soup.
  • White Wine: We added white wine to almost everything in Culinary School. Pastas, soups, sauces. It simply adds a brightness and another dimension of flavor. It brings a balance of fruit and acidity to any dish. I’ve always followed the rule that you should only cook with wine that you’d drink. Friends don’t let friends use cooking wine from the grocery store. Just find a moderately priced white wine with a flavor profile that suits you. And choose one that’s dry and crisp. Sweet and oaky may not be the compliment you want for your savory meals. And unless you’ve just won the lottery, leave that $40 bottle of chardonnay in the wine fridge to enjoy with your next Shrimp dinner.
  • Vinegar: Vinegar. Magical vinegar can brighten, balance and sharpen your food. Culinary school confirmed my love of the use of vinegar and that it's as important to a cook as salt and pepper. It steps in to rescue and tame many flavors that want to bite back. Cider, wine, sherry, balsamic and distilled should be staples in your pantry. It somehow allows you to taste more flavors. Want those taste buds enhanced? Just add a teaspoon of vinegar.

What Kind Of Potatoes Are Best For Soups?

The versatile and reliable Yukon Gold potato.

The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up to frying.

And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.

Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing.

Save the high starch potatoes like russet for baked potatoes, like this Slow Cooker Baked Potatoes Recipe. Their tough skins will keep the inside nice and fluffy.

 Serving the Soup:

Serve this chicken potato vegetable soup piping hot in white bowls to show off the beautiful colors of the vegetables and the rich stock. Finish with grated parmesan cheese and fresh baked bread. Beautiful meal.

White Wine Chicken Potato Vegetable Soup

Chicken potato soup with vegetables served in an italian white bowl.

I hope you give this healthy robust hearty Chicken Potato Soup a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken potato soup recipe, let me know, I'd love to give it a try.

More Soup Recipes with Potatoes

And if you love soup as much as us, don’t miss my Soup Category. You’ll find lots of comfort food recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

Print Recipe
5 from 2 votes

White Wine Chicken Potato Vegetable Soup

This is an exceptionally full-flavored soup. It practically says “bountiful harvest”. 
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 338kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts chicken stock
  • 3 cups white wine
  • 1 Tablespoon tomato paste
  • 1 ½ teaspoons Pickapeppa Sauce
  • 2 teaspoons dried basil
  • 3 medium potatoes Yukon gold recommended. scrubbed. Peeled optional, cubed
  • 1-2 cups butternut squash peeled and diced
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 2 onions diced
  • 1 large red bell pepper cored, seeded and diced
  • 15 ounce Canned diced tomatoes
  • ½ pound fresh green beans stems removed, sliced crosswise
  • Salt and pepper to tast3e
  • 2 cups cooked chicken skinned, boned, cooked and cut into spoonable pieces
  • ½ teaspoon cider vinegar

Instructions

  • In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste and the Pickapeppa Sauce. Add the dried basil. Drop the potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in butternut squash.
  • Meanwhile in a 9 inch skillet, heat the butter and oil over medium heat. Add the onion and saute until translucent, 3 – 4 minutes. Add the pepper and stir fry 1 minute. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture and add that to the soup pot. Continue to simmer the soup, covered for 5 minutes.
  • Uncover the pot and drop in the sliced green beans. Salt and pepper and keep seasoning until it's just right for you. Add the chicken. Continue cooking until the green beans and butternut squash are tender but not mushy. About 5 minutes.
  • Stir in vinegar and serve immediately.

Notes

If you’d like to use fresh basil instead of dried, Stack 8 – 10 fresh basil leaves with one hand, and with the other, gently slice into thin ribbon. Add the fresh basil just after you’ve added the green beans.
A Rotisserie Chicken works great for this recipe.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 497mg | Potassium: 1063mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2856IU | Vitamin C: 50mg | Calcium: 92mg | Iron: 5mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Potato Soup … It’s What’s For Dinner

Essential Mexican Restaurant Salsa Recipe

By 7 Comments

This Mexican Restaurant Salsa Recipe is a cinch to make. In less than fifteen minutes you’ll be dipping those chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.

A bowl of Homemade Restaurant Style Salsa.

This is so different than purchased jarred salsas in so many ways. Even though it’s made with canned tomato products, it tastes surprisingly fresh. That’s because this is a no-cook Mexican salsa recipe.

You can clearly taste the lime, cilantro, onion and tomatoes. And it so easy to make, It’s not as chunky and it has a nice warm heat in the flavor. The ingredients blend into a very dip-able salsa recipe. This restaurant salsa recipe is a must have, must make.

Ingredients You’ll Need

  • Vegetables: Canned Tomatoes, Jalapeno Pepper, Onion
  • Seasonings: Cilantro, garlic, cumin, salt, red chile powder, Mexican oregano, sugar, cumin
  • Acid: Adding acid brightens flavors. For this recipe we’re using lime juice and apple cider vinegar.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

How To Make Mexican Restaurant Salsa, It’s Easy

I have a 14 Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and add the rest of the ingredients, all you need is about twelve good pulses and you’re done.

If you have a smaller food processor you might need to make this in two batches.

How to make restaurant salsa in a food procesor.

And isn’t homemade salsa a weakness for all of us? It’s so satisfying to having a nice big jar in the fridge that bears no big label hiding the bright beautiful red sauce and informing you of all those odd preservatives for that crazy long shelf life.

A jar of homemade restaurant style mexican salsa.

Restaurant style salsa isn’t just for chip dipping, This is good on:

Tips For Success

  • The fresh heat flavor comes from a fresh jalapeno pepper. I remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno or leave the seeds and veins in.
  • Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will also work fine for this. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would compromise the flavor of this salsa.

Storage:

  • This homemade Mexican restaurant style salsa will keep nicely in the fridge for a couple of weeks, if it lasts that long. It makes about four cups. I like to store it in a Mason style jar.

Mexican Restaurant Salsa Recipe

Homemade Restaurant style salsa in a Mexican style bowl with chips.

I hope you give this Mexican Restaurant Salsa recipe a try. It’s just too easy to make with high flavor returns. A salsa recipe using canned tomatoes is a recipe you need in your data base.

More Salsa Recipes

And if you’re looking for a queso recipe for those chips, don’t miss my Queso Blanco Recipe. It’s so easy.

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of South of The Border recipes including the most popular for my award winning Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of Homemade Restaurant Style Salsa.
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4.75 from 4 votes

Essential Mexican Restaurant Style Salsa

Mexican Restaurant-Style Salsa is a cinch to make. In less than fifteen minutes you’ll be dipping those happy chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 8
Calories: 13kcal
Author: Lea Ann Brown

Ingredients

  • 2 15-ounce Can diced tomatoes drained
  • ½ cup fresh cilantro leaves or more to taste
  • 1 medium onion rough chopped
  • 1 clove garlic rough chpped, or ½ teaspoon garlic powder
  • 1 whole jalapeno Top cut off and rough sliced. Make this with 2 jalepeno peppers, depending on heat tolerance.
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon New Mexico Red Chile Powder or Ancho will work well
  • ¼ teaspoon Mexican oregano
  • 1 Tablespoon sugar
  • 1 lime juiced
  • 1 Tablespoon cider vinegar

Instructions

  • Combine all ingredients in the bowl of a 14-cup food processor, If you have a smaller food processor, you can process the ingredients in batches and then mix everything together in a large mixing bowl.
  • Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

Notes

I have a 14 Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and pouring in the rest of the ingredients, all you need is about twelve good pulses and you’re done. If you have a smaller food processor you might need to make this in two batches.
This is a somewhat sweet salsa. Start with ½ tablespoon of sugar if you want a more tart flavor profile.
I have also made this with one 15-ounce can of diced tomatoes (drained) and 2 cans of Rotel tomatoes (drained). You get a spicier salsa.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3.5mg | Calcium: 3mg | Iron: 0.1mg

Mexican Restaurant Salsa Recipe … it’s what’s for dipping chips.

Instant Pot Chipotle Mac and Cheese with Chicken

By 12 Comments

So easy! Instant Pot Chicken Chipotle Mac and Cheese. Extra creamy with a special old-fashioned ingredient and cheesy with Pepper Jack and Velveeta. With just a five minute pressure cook in the Instant Pot, this is such an easy one pot meal.

Macaroni and Cheese with Chicken made in the instant pot pressure cooker.

I’m really enjoying my Instant Pot more and more every day now that I’m becoming comfortable with how it acts, how it works, and how it thinks.

I’ve been making hard boiled eggs every week, and I successfully cooked a whole rotisserie style chicken yesterday and was extremely pleased with the results. Purchasing a whole chicken at the store yields a bigger and meatier chicken and the texture soft and tender and the flavor superb.

I will now say goodby to my vice of grabbing a Rotisserie Chicken at the store. Yes, it’s that easy!

Instant Pot Macaroni and Cheese

I’ve been wanting to make Instant Pot mac and cheese for quite some time now. Simply because I feel the Instant Pot cooks pasta better than what comes off the stove top.

The first Instant Pot pasta recipe I tried had me sold.

Cooking pasta in the Instant Pot returns an improved texture. I believe the superior texture is because you don’t pour that liquid gold pasta water down the drain. It’s used in finishing the pasta dish, adding important starchy flavor and texture to the final dish.

And man, oh man, did this mac and cheese turn out good. I studied many recipes before throwing together my Instant Pot Chicken Chipotle Mac and Cheese recipe idea.

Mac and Cheese with Evaporated Milk

First of all, I’ve always liked my mom’s stove top mac and cheese using Velveeta and evaporated milk, the special old-fashioned ingredient I alluded to above, and so wanted to keep them in the lineup.

Evaporated Milk is thickened milk, which results in a creamier liquid for pasta and makes for great consistency.

How to Make This Mac and Cheese in the Instant Pot

Instant Pot with two bowls of mac and cheese in front.

To make this a Southwestern entree version, I used a good quality Pepper Jack Cheese, Velveeta, and pre-cooked cubed chicken.

  • It comes together quite easily by adding pasta to the Instant Pot.
  • Pour in the water, butter, salt, chipotle chile, adobo sauce and dry mustard.
  • Set the controls to high pressure for five minutes.
  • When done, press the quick release.
  • When the Instant Pot can be opened use a large wooden spoon to stir the pasta to loosen it up.
  • Quickly pour in half the cubed cheese, chicken and the milk. Stir vigorously.
  • When the cheese has melted, pour in the remainder of the cheese and stir.
  • I put the lid back on the pot just for a couple of minutes (no cooking involved) and let everything steam together.
  • Serve immediately.

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Using canned Chipotle in Adobo sauce brings a beautiful flavor to this recipe. Chipotle peppers are smoked jalapeno peppers in which the veins and stems have not been removed.

This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce.

Not crazy about Velveeta? A soft cheese is important to the creamy texture of this dish. Since Pepper Jack is a soft cheese, feel free to substitute Cheddar for the Velveeta. 

I’d recommend mild or medium. Sharp will be to strong and will alter the intended flavor of this dish.

Recipe for Instant Pot Chicken Chipotle Mac and Cheese

A bowl in mac and cheese with chicken on a blue striped towel.

I hope you give this instant pot mac and cheese with chicken a try. It’s crazy delicious. And if you love mac and cheese as much as we do, don’t miss this award winning Bechamel Sauce Macaroni and Cheese recipe. It’s mind blowing.

And if you have a favorite Instant Pot macaroni and cheese recipe, let me know, I’d love to give it a try.

And don’t miss my category for Pasta Recipes. You’ll find lots of family favorites, including the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Macaroni and Cheese with Chicken made in the instant pot pressure cooker.
Print Recipe
5 from 5 votes

Instant Pot Chicken Chipotle Mac and Cheese

So easy! Instant Pot Chicken Chipotle Mac and Cheese. Extra creamy with a special old-fashioned ingredient and cheesy with Pepper Jack and Velveeta. With just a five minute pressure cook in the Instant Pot, this is such an easy one pot meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta Recipes
Cuisine: Southwestern
Servings: 10
Calories: 455.79kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound dry pasta such as shells or elbow
  • 4 cups water
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • 1 chipotle pepper in adobo sauce fine chopped
  • ½ teaspoons adobo sauce
  • 10 ounce can evaporated milk
  • 8 ounces pepper jack cheese cubed in advance, room temperature
  • 8 ounces velveeta cubed in advance, room temperature
  • 3 cups Cooked chicken cubed, room temperature

Instructions

  • In the insert of an Instant Pot pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard, chipotle chile and adobo sauce. Give it a quick stir. Secure the lid. Set the time to 5 minutes and set the pressure to high. Press start. 
  • When the Instant Pot has completed the 5 minute cooking time cycle, press the quick release. When you're able to open the lid, add the evaporated milk and half of the cheeses and the chicken. With a wooden spoon vigorously stir until the cheeses have melted.  Repeat with the rest of the cheese, stirring until the sauce is creamy.
  • Replace the lid on the Instant Pot and let it sit for a couple of minutes to help everything become even more steamy and cheesy. (no cooking here)  Serve immediately.

Notes

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Chipotle peppers are smoked jalapeno peppers and the veins and stems have not removed. This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce.
Not crazy about Velveeta? Since Pepper Jack is a soft cheese, feel free to switch Velveeta to a Cheddar of your choice. I’d recommend mild or medium. Sharp with alter the intended flavor of this dish.

Nutrition

Calories: 455.79kcal | Carbohydrates: 40.14g | Protein: 28.52g | Fat: 19.58g | Saturated Fat: 11.02g | Cholesterol: 81.47mg | Sodium: 866.57mg | Potassium: 379.84mg | Fiber: 1.65g | Sugar: 6.41g | Vitamin A: 622.04IU | Vitamin C: 0.54mg | Calcium: 392.27mg | Iron: 1.36mg

Chipotle Mac and Cheese with Chicken … It’s Whats for Dinner

Chuck Roast Chili with Bourbon

By 44 Comments

This Chuck Roast Chili with bourbon offers a rich and complex flavor profile, combining tender slow-simmered chuck roast, bourbon, red kidney beans, and a medley of warming spices. The addition of smoky roasted Hatch Chile Peppers takes it to the next level.

Looking for more Southwestern style chili recipes? Take a look at this recipe for Anthony Bourdain’s New Mexico Chili.

Bourbon Beef and Beef Chili garnished with sour cream and a wedge of lime.

Why Use Chuck Roast For Chili?

Just like black shoes, one can never have too many chili recipes.

Instead of traditional ground beef, my recipe calls for chuck roast, cut into bite-sized pieces. Chuck roast is a great cut of beef for chili because it strikes the perfect balance of flavor, texture and affordability. Here’s why:

  • Tender: Chuck comes from the shoulder of the cow, a fatty cut of beef, making it rich with beefy flavor. It’s ideal for braising and slow cooking methods to render the fat and break down the connective tissues. The slow cook process takes advantage of soaking up all of that rich flavor, infusing chili with deep savory flavor that ground beef can’t match.
  • Texture: When chuck roast is braised low and slow, it breaks down into tender, juicy chunks of meat. The collagen melts into a gelatin, creating a rich texture in the chili sauce.
  • Budget Friendly: Chuck roast is more affordable than premium cuts like short ribs or brisket and delivers a similar richness once cooked down. It’s widely available at your local grocery store, making it an easy upgrade from ground beef.
  • Flavor: Chile soups benefit from long slow simmers for spices to marry and the sauce to thicken. Chuck roast becomes a perfect partner for this environment as it becomes more tender and flavorful, (whether cooked stove top or slow cooker), the longer it simmers.

In short, chuck roast makes chili heartier and more luxurious than versions made with ground beef.

Bourbon in Chili

To enhance the dish, a splash of Kentucky Bourbon adds subtle notes of oak, vanilla, and caramel. The chemistry works well with traditional chili flavors.

I’m actually not much of a fan of the flavor of bourbon, but once it blends with the ingredients, it does add a depth of flavor that I think you’ll love.

Red Kidney Beans In Chili

Believing that beans are essential for a satisfying chili, I've chosen canned red kidney beans. They not only complement the rustic theme of this recipe but also keep the color rich and dark.

Putting It All Together

This hearty chuck roast chili stands out with its unique flavors, showcasing the richness of Southwestern spices. We use a blend of classic chili powder, a blend of spices often found in Tex-Mex dishes, paired with a single blend New Mexico Red Chile powder. This combination creates a perfectly balanced, earthy, and slightly spicy depth of flavor.

After flouring and browning the meat, the recipe comes together effortlessly. A two-hour stovetop simmer is all it takes before you're ready to serve it up.

With just the right amount of spicy heat, this chili is bursting with bold flavor. Let's dive in!

Chuck Roast Chili Ingredients

Spices to make chuck roast chili.
Ingredients to make chuck roast chili.

Spices To Make Chuck Roast Chili

The beauty of this recipe is that you can make it as spicy hot as you want. The recipe calls for one teaspoon New Mexico Red Chile Powder and Hatch Chile Peppers. Choose mild , medium or hot for these.

  • Pickapeppa Sauce: Search it out on the condiment aisle. It’s a Jamaican sauce that’s a cross between Worcestershire sauce and steak sauce. From their web site: “A unique blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, peppers and spices”. I use it in all of my savory soup recipes.  
  • Kosher salt and Freshly Ground Pepper
  • Chili seasoning with an “i”. Use a good quality chili seasoning, which is a blend of spices used to make Texas style chili’s.
  • Honey
  • Red Chile Powder: A single blend chili powder, preferably from New Mexico.
  • Hatch Chile Peppers: Choose mild, medium or hot. Depending on your heat level tolerance.

Ingredients For The Chili

  • Canned Tomatoes: Petite diced tomatoes recommended. They’ll break down easier during the cooking process for a more pleasant texture.
  • Red Kidney Beans: Or you can use canned Pinto Beans. I’m a fan of chili con carne, where beans are added to chili. If you’re on the side of Texas style chili with no beans, simply omit them.
  • Onion: Sweet or yellow onion.
  • Bourbon: Use a good Kentucky Bourbon please. I used Forester brand.
  • Beef Broth or Beef Stock
  • Beef Chuck Roast: Cut into bite sized pieces.

How To Make Chuck Roast Chili – Step by Step

Coating stew meat with flour to make chuck roast chili.
Searing stew meat to make chuck roast chili.
  1. Step 1: Remove excess fat and connective tissue from the chuck roast. Cut the roast into large bite sized pieces. Season with salt and pepper and coat the meat with flour, tossing with your hands. Coating the meat with flour will not only serve to thicken the chili a bit, but the starch in the flour will caramelize quickly for a deeper color and flavor.
  2. Step 2: Heat a large skillet or a large Dutch oven over medium high heat. Add ½ of the oil. When oil is hot, add half of the flour-coated meat. Saute until browned. Remove to a place and repeat with the remaining oil and beef.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Searing stew meat and onions to make chuck roast chili.
Adding bourbon to skillet to make chuck roast chili.
  1. Step 3: When the 2nd batch of beef is almost done, add chopped onion and stir. Saute for a couple of minutes. Add chopped garlic and cook until fragrant, about 30 seconds.
  2. Step 4: Remove the chuck roast and onions to a plate. Add the bourbon to deglaze the pan, scraping with a sturdy spatula. Then simmer for 3 minutes to cook off the alcohol, stirring often.
Chuck roast chili ingredients in a Dutch oven ready to cook.
  1. Step 5: Add beef broth and remaining ingredients to a large Dutch oven. Turn heat to low and simmer for 2 – 3 hours, partially covered, or until the beef is fork tender. Taste chili periodically to adjust seasoning such as salt, pepper, and chile powder. 

Toppings For Chili – How To Serve It

  • Simply serve with a dollop of sour cream, some grated cheese and a wedge of lime. Pepper Jack, cheddar or even Cotija cheese works well here.
  • We also like to serve Chuck Roast Chili with some crushed corn chips.
  • A little dollop of Chunky Guacamole would add a nice touch.
  • Sliced fresh jalapeno peppers, or even Pickled Jalapeno Peppers would add additional color and heat.
  • What To Serve it With: A slice of homemade Cheesy Cornbread would make a perfect partner.
  • Side Dishes: Chili is a hearty meal in its own right, but to make it a meal, serve a simple side salad with a popular dressing like this Red Wine Vinegar Dressing.

Tips for Success

  • Purchase a chuck roast and cut it into bite-sized pieces yourself. I do not recommend using a package of pre-cut stew meat. Stew meat is a combination of cuts of meat that may not be as tender as you’d expect.
  • The color of this chili is deep, bold and rich. I suggest sticking with red kidney beans to follow suit.
  • If you don’t have access to Hatch chile peppers, poblano peppers would be a beautiful substitute. Or Anaheim. Just roast them under the broiler, or better yet, on your stove top open flame. Or purchase cans of chopped Hatch Chile Peppers on the Mexican aisle of the grocery store.
  • Chile and Chili: Please note that this beef and bean chili recipe uses both Chile Powder and Chili Seasoning. Chile powder is a blend of spices used to make Tex-Mex style chili soups. Chile (with an “e”) is a single blend red chile powder. To learn more take a look at my article Chili vs. Chile.

Questions You May Have

What Is The Best Cut Of Roast Beef To Use?

The best cut of meat to use for chuck roast chili is a boneless chuck roast. It’s a beefy tasting cut of meat. Choose a chuck roast with good marbling for a tender chuck roast. If you use a leaner cut of meat, like a bottom round roast, the meat will dry out and get tough with the long simmer.

Can This Recipe Be Made In A Slow Cooker?

Yes. Start by browning the meat, onions and garlic stovetop. Transfer all ingredients to a slow cooker and cook on high for 4 hours, and low for 6 hours.

Is This Chuck Roast Chili Gluten Free?

If you skip the flouring step for browning, this chili will be gluten free. The starch in the flour simply help to caramelize the beef chunks for deeper flavor. You can sear the meat without it.

Does Cooking Bourbon in Chili Remove The Alcohol?

When using slow cooking methods, it can take a couple of hours for most of the alcohol to “cook off” or evaporate. The long cooking time for this recipe should cook off 95% of the alcohol.

Make Ahead, Storage and Reheating

  • Make Ahead: Absolutely yes. As with any soup, stew or chili the flavors mature and are always better the next day. Make this chili in advance for meal prep or if entertaining.
  • Storage: Store Chuck Roast Chili in a sealed container in the refrigerator for up to four days. It will also freeze well and keep for three months. I like to use zip-lock style freezer bags. Just stand them to to fill, squeeze the air out, and making sure they’re well sealed, lay flat to optimize freezer space.
  • To Reheat: Thaw the chili overnight in the refrigerator. Re-heat in a sauce pan or in individual bowls in the microwave. The 50% power feature on your microwave is your best friend. Gently reheat individual servings in 30 second increments to gently reheat. A gentle reheat will also keep the beef from drying out.

Recipe for Chuck Roast Chili with Bourbon

Beef chili with beans garnished with sour cream and lime.

More Chili Recipes

And if you’re soup lovers like us, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular chili recipe on my site for Hatch Green Chili.

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Bowls of chuck roast chili topped with sour cream and a wedge of lime.
Print Recipe
5 from 9 votes

Chuck Roast Chili with Bourbon

This Chuck Roast Chili is a unique mixture of flavors that come from a slow cooked chuck roast, bourbon, red kidney beans and lots of roasted Hatch Chile peppers. Add a special mix of spices and you've got a sultry pot of spicy bourbon chili.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern Mexican
Servings: 8
Calories: 392kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pound Chuck Roast connective tissue removed, excess fat removed, cut into bite sized pieces
  • ¼ cup vegetable oil
  • 5 tablespoons all-purpose flour
  • salt and pepper to taste
  • 1 medium onion sweet or yellow, diced
  • 3 clove garlic Chopped. About 1 tablespoon
  • 1 Cup Bourbon
  • 32 ounces Beef broth or Beef stock
  • 2 15 ½ ounce cans kidney beans drained
  • 1 15 ½ ounce can chopped tomatoes not drained
  • 1 teaspoon New Mexico Red Chile Powder add more if you want more heat
  • 1 tablespoon Chili seasoning good quality
  • 1 tablespoon honey
  • 1 Tablespoon Pickapeppa sauce or Worcestershire
  • 1 Cup Hatch Chile Peppers roasted, seeds, stem and charred outer skin removed, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground pepper

Instructions

  • Remove excess fat and connective tissue from the chuck roast. Cut the roast into large bite sized pieces. Season with salt and pepper and coat the meat with flour, tossing with your hands.
  • Heat a large skillet or Dutch oven over medium high heat. Add ½ of the oil. When oil is hot, add half of the flour-coated meat. Saute until browned. Remove to a place and repeat with the remaining oil and beef.
  • When the 2nd batch of beef is almost done, add chopped onion and stir. Saute for a couple of minutes. Add chopped garlic and cook until fragrant, about 30 seconds.
  • Remove the chuck roast and onions to a plate. Add the bourbon to deglaze the pan, scraping with a sturdy spatula. Then simmer for 2 minutes to cook off the alcohol, stirring often with the spatula.
  • Add beef broth, seared chuck roast and remaining ingredients to a large Dutch Oven. Turn heat to low and simmer for 2 – 3 hours, partially covered with lid ajar, or until the beef is fork tender. Taste chili periodically to adjust seasoning such as salt, pepper, and chile powder. 
  • Serve with a dollop of sour cream, grated cheese and a wedge of lime.

Notes

Tips For Success
  • Purchase a chuck roast and cut it into bite-sized pieces yourself. I do not recommend using a package of pre-cut stew meat. Stew meat is a combination of cuts of meat that may not be as tender as you’d expect.
  • The color of this chili is deep, bold and rich. I suggest sticking with red kidney beans to follow suit.
  • If you don’t have access to Hatch chile peppers, poblano peppers would be a beautiful substitute. Or Anaheim. Just roast them under the broiler, or better yet, on your stove top open flame. Or purchase cans of chopped Hatch Chile Peppers on the Mexican aisle of the grocery store.
  • Chile and Chili: Please note that this beef and bean chili recipe uses both Chile Powder and Chili Seasoning. Chile powder is a blend of spices used to make Tex-Mex style chili soups. Chile (with an “e”) is a single blend red chile powder. To learn more take a look at my article Chili vs. Chile.

Nutrition

Calories: 392kcal | Carbohydrates: 8g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 629mg | Potassium: 588mg | Fiber: 2g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 4mg

Chuck Roast Chili with Bourbon … It’s What’s For Dinner