Chili & Corn Cakes. These classic fall staples are best enjoyed together for perfect fall flavor!
Some things just go together perfectly. Peanut Butter and Jelly; Cookies and Milk; and the perennial fall classic: Chili and Cornbread.
Chili is a southern staple. A hearty, easy, filling dish that can serve a big group of people without a lot of effort. Chili is perfect for crisp fall days, enjoyed around a fire, watching football or gathering for a simple - but never boring - Sunday supper.
While plenty of debates play out over what you do or don’t put in your chili and which region makes the most traditional version of chili, one thing is for sure, you can’t go wrong when you add the subtle kick of our Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce, the rich bourbon like flavor of our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup and the deep roast of our Bourbon Barrel-Aged Coffee.
The other thing we know for sure about chili is that we always serve it with some form of cornbread. This Maple Bourbon Corn Cake gets a perfect dash of sweetness from our Barrel-Aged Maple Syrup. Serve warm from the oven with a tab of melted butter and watch as everyone's dinner disappears.
This Red-Eye Chili begins with a Pappy twist on the traditional Red-Eye gravy, a southern dish of country ham fried in a skillet and topped with gravy made from coffee for a smokier depth of flavor. Perfectly paired with Maple Bourbon Corn Cakes, our Red-Eye Chili will provide a fall dinner full of flavor.
We love a hearty chili when we gather in the fall for a delicious and no fuss family dinner!"
Heat a large heavy bottomed pot to medium-low heat. Add olive oil and diced country ham, cooking 5-7 minutes, until fat is rendered and ham is a little crisp. Remove ham from pot and set aside.
(Recipe Note: Save the eye from the ham steak if you’ve got it! It will flavor the chili once simmering.)
Add ground sirloin to pot and cook with a teaspoon of salt for 5 minutes until browned. Remove from pot and set aside.
Add onion, peppers, garlic, black pepper and the other teaspoon of salt, cooking for 5 minutes or until softened. Add the beef and country ham back in to the pot.
Pour in coffee to deglaze the pan, scraping up the brown bits with a wooden spoon. Cook for 1-2 minutes until reduced, then add beer, water, diced tomatoes, syrup, pepper sauce, cocoa powder and spices.
Add beans and chickpeas, stirring to combine. Add the ham bone in if you’ve got it, and simmer partially covered on low heat for 40 minutes, stirring occasionally.
Garnish with green onions, Bourbon Barrel-Aged Pepper Sauce and a sunny side up egg!
Serve with a warm slice of Maple Bourbon Corn Cake!
Preheat oven to 400. Grease 12 inch cast iron skillet.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
In a small bowl, whisk together buttermilk, syrup, melted butter, bourbon and egg.
Add the liquid mixture to the dry ingredients and stir just until combined. Pour the batter into the skillet and bake for 14 minutes.
Serve warm with butter and a drizzle of Barrel-Aged Syrup!
