Recipe by
Ouita Michel
photo: Jacqueline Stofsick | FOOD STYLING: DACEY SIVEWRIGHT
“This chili was created by Sara Gibbs for Glenn’s Creek Café at Woodford Reserve Distillery (she often checked up on the cooks to make sure they weren’t altering her recipe). Using local ground beef, bourbon-smoked paprika, and Kentucky bourbon, this is a Kentucky Proud dish. It contains several flavor notes from the bourbon flavor wheel (herbal, citrus, wood, and spice). The chili can be served in a bowl, over tortilla chips with garnishes, or as the main component of Sara’s Hoot ’n Holler Taco Salad, composed of chopped iceberg lettuce, tomatoes, cheddar cheese, chopped onions, sour cream, and salty corn chips.” —Ouita Michel in her new cookbook,