Double Jack and Coke Chili
The Bears head down to Atlanta this week and here at CFC, we’ll be cooking up this southern drawl of
a chili. We took the idea of a jack and coke and turned it into a mildly spicy, smooth chili with that great
Tennessee sipping whiskey flavor. We used Jack’s new Honey Whiskey, but you could sub in the
original Jack just as well. A little zesting of lime over the top really finishes this chili.















Level of Difficulty: Medium

Serves 6-8.

Lineup:
2 tablespoons canola oil
1 large onion (Vidalia if available), diced
2 jalapenos, seeded and minced
1 poblano, seeded and minced
3 pounds boneless, skinless chicken breast, diced
2 cloves garlic, minced
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon ground cumin
2 tablespoons mild chili powder
½ cup + 1 shot Jack Daniels Honey whiskey, divided
1 (12 ounce) can Coca-Cola
1 (8 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
Zest of 1 or 2 limes
1 cup pepperjack cheese, shredded

Playbook:
Heat oil in a large stockpot over medium heat. Add onion, jalapenos and poblano. Cook, stirring often
for 5 minutes. Add chicken and continue cooking until chicken is no longer pink. Drain.

Stir in garlic, salt, pepper, cumin and chili powder. Cook for 2 minutes. Add ½ cup whiskey, coke,
tomato sauce and black beans. Bring to a simmer and cook, uncovered for 30 minutes, stirring
occasionally. Turn off the heat and stir in 1 shot whiskey.

To serve, ladle chili into bowls. Top each bowl with a little freshly grated lime zest and pepperjack
cheese.

Special Teams:
Tortilla chips
Lynchburg Lemonade