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1. Heat olive oil in a large pot over medium high heat. Add diced onion, minced garlic and a dash of salt and pepper and saute until onion is translucent, about 3 minutes.
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2. Add diced peaches and cook until peaches are soft, about 4 minutes more. When most of the liquid in the pot has been absorbed, deglaze the pan by adding the whiskey. Give the chili base a good stir and let the whiskey sizzle for a minute or so to cook out some of the alcohol and really infuse the mixture with its flavor.
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3. Add diced tomatoes, drained kidney beans, cayenne pepper, paprika, molasses, and chili powder. Stir, cover, and reduce to a low simmer.
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4. Simmer the chili, stirring occasionally, for 1-3 hours or until you're ready to eat. I had mine on the stove for 4 hours without a problem.
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5. About 40 minutes before you're ready to eat, cook the ground beef in a medium nonstick skillet over medium heat, stirring frequently to break it up into small pieces. Once it's browned, remove it from the heat.
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6. Drain the grease off of the beef and add the beef into the chili. Let the chili simmer, uncovered, on low heat for 25-30 minutes after you've added the beef. If your chili looks dry, stir in 1/4-1/2 cup of water and simmer, uncovered, until the chili reaches your desired consistency.
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7. Garnish each bowl with 1 tablespoon of sour cream, cheddar cheese, and green onions. Enjoy!
