1. – In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, reserving 2 tbsp of the bacon grease in the pan.

2. – Add the diced onion to the bacon grease and sauté for 5 minutes until translucent. Add the minced garlic and sauté for an additional minute.

3. – Add the ground beef to the pan and cook, breaking it up with a wooden spoon, until browned, about 7-10 minutes.

4. – Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne. Pour in the beef broth, bourbon, and maple syrup. Add the diced tomatoes and kidney beans. Bring to a simmer and let the chili cook for 20-25 minutes, until thickened.

5. – In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, combine the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined.

6. – Preheat a waffle iron and spray with nonstick cooking spray. Scoop the batter onto the hot waffle iron and cook for 4-5 minutes, until golden brown and crispy.

7. – To serve, place a cornbread waffle on a plate and top with a generous portion of the Maple Bacon Bourbon Chili. Garnish with the reserved crispy bacon, green onions, and an extra drizzle of maple syrup.