Bourbon Chili & Maple Whiskey Cornbread
Ingredients:
- 0.5 cup Bourbon
- 2 Tbsp Rye Whiskey
- For the chili:
- ½ cup bourbon
- 1 cup red wine
- ¼ cup vegetable oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 lb ground beef
- 2 beef bouillon cubes, crushed
- 2 (14 oz) cans stewed tomatoes, chopped
- 2 garlic cloves, minced
- 1 cup tomato juice
- 1 tsp paprika
- 2 tsp chili powder
- 1 tsp cayenne powder
- 2 tsp dried basil
- 1 tsp dried oregano
- 2 Tbsp parsley, leaves removed and chopped
- ½ tsp Tabasco sauce
- 1 (14 oz) can kidney beans
- 3 Tbsp all-purpose flour
- 2 Tbsp cornmeal
- Salt and pepper, to taste
- 1 cup sour cream
- For the cornbread:
- 2 Tbsp rye whiskey
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup maple syrup
- ¼ cup unsalted butter, melted
- 1 large egg
Directions:
Serves 6-8
Prep time: 20 minutes
Cook time: 1 hour 25 minutes
For the chili: In a large heavy-bottomed pot or Dutch oven, warm the oil over medium heat. Add the green bell pepper and onion and cook for 5 minutes or until soft. Add the ground beef and cook for 10 minutes or until nicely browned. Add the beef bouillon cubes and red wine and cook for 2 more minutes.
Add the tomatoes, garlic, tomato juice, paprika, chili powder, cayenne pepper, basil, oregano, parsley, and Tabasco sauce and bring to a boil. Season with salt and pepper to taste.
Reduce heat to the lowest setting, cover, and cook for 1 hour, stirring occasionally. After an hour, add the kidney beans and cook for an additional 15 minutes.
Combine the flour, cornmeal, and bourbon in a small bowl and whisk together. Add the bourbon mixture to the chili and cook for an additional 10 minutes or until thickened.
For the cornbread: Preheat the oven to 375°F and grease a 9-inch cast iron skillet.
Combine the flour, cornmeal, baking powder, and salt in a mixing bowl and whisk together. In a separate bowl, combine the buttermilk, maple syrup, melted butter, whiskey, and egg and whisk.
Add the liquid mixture to the dry mixture and gently fold together until combined.
Pour the batter into the greased skillet and bake for 20 minutes or until golden brown and a toothpick inserted comes out clean. Cool on a wire rack before serving.
Serve the chili garnished with sour cream and chopped parsley, with cornbread on the side.
