Beef Chili Cornbread Waffles

My apartment smelled like heaven the first time I made this, but I will admit the waffle idea came from pure desperation. I had forgotten to buy cornbread mix and spotted the waffle iron collecting dust in the back of my cabinet, and suddenly the most chaotic dinner plan became my family's favorite winter tradition.

Last February during that terrible snowstorm, my brother showed up with three friends who had been stuck shoveling driveways all day. I threw this together because it was all I had in the pantry, and watching them discover hot chili on crisp waffles was like watching kids try ice cream for the first time. Now they text me every time the temperature drops below thirty.

Ingredients

• 2 lbs ground beef: The foundation of everything beautiful, and I have learned the hard way that 80/20 fat ratio gives you the richest flavor base
• 2 tbsp olive oil: Keeps things from sticking and adds that little something to the beef as it browns
• 1 large onion, diced: Because soup without onions is just sad water in my honest opinion
• 3 cloves garlic, minced: Fresh garlic makes such a difference here, please do not use the jarred stuff if you can help it
• 1 red bell pepper and 1 green bell pepper, both diced: They add sweetness and color that balances the heat beautifully
• 2 tbsp chili powder: This is your main flavor driver, so buy something decent and not the generic brand from 1998
• 1 tbsp ground cumin: Earthy and essential, gives it that classic chili depth
• 1 tsp smoked paprika: The secret ingredient that makes people ask what you did differently
• 1/2 tsp cayenne pepper: Adjust this based on who is coming over, because not everyone appreciates a good sinus clear
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference
• 1 1/2 tsp salt: Essential for bringing all the spices together
• 2 tbsp tomato paste: Concentrates the tomato flavor and gives the chili that gorgeous deep color
• 1 (28 oz) can crushed tomatoes: The backbone of your sauce
• 1 (15 oz) can kidney beans, drained and rinsed: Classic chili bean that holds its shape perfectly
• 1 (15 oz) can black beans, drained and rinsed: Because two types of beans make everything better
• 1 cup beef broth: Use the good stuff if you have it, it really does matter
• 1 tsp dried oregano: Adds an herby note that brightens everything
• 1 tbsp brown sugar: Just enough to balance the acidity from the tomatoes
• 1 cup all-purpose flour: The structure of your waffles
• 1 cup cornmeal: Go for medium grind, not too fine or you lose texture
• 1/4 cup granulated sugar: Cornbread needs a little sweetness to contrast the chili
• 1 tbsp baking powder and 1/2 tsp baking soda: The lift team that makes waffles actually waffle
• 1/2 tsp salt: Even sweet things need salt
• 1 1/4 cups whole milk: Full fat makes better waffles, I have tested this extensively
• 2 large eggs: Room temperature eggs incorporate better, just saying
• 1/4 cup unsalted butter, melted and cooled: Do not pour hot butter into your eggs unless you want scrambled eggs in your batter
• 1/2 cup sour cream: This is what makes the waffles tender instead of tough little corn disks

Instructions

Brown the beef:

Heat that olive oil in your biggest pot over medium high heat, dump in the ground beef, and break it apart with your spoon until it is beautifully browned all over, about 6 to 8 minutes.

Build the flavor base:

Toss in your onion, garlic, and both peppers, cooking until everything softens up and your kitchen starts smelling amazing, roughly 5 minutes.

Add the spices:

Stir in the chili powder, cumin, smoked paprika, cayenne, black pepper, and salt, letting them cook for just 1 minute until they become incredibly fragrant.

Deepen the base:

Mix in the tomato paste and let it cook for another minute, which caramelizes the sugars and intensifies everything.

Simmer it all together:

Pour in the crushed tomatoes, both kinds of beans, beef broth, oregano, and brown sugar, bring everything to a simmer, then reduce heat to low, cover, and let it bubble gently for 45 minutes while stirring occasionally.

Heat up the waffle iron:

While the chili does its thing, preheat your waffle iron so it is ready when you are.

Mix the dry ingredients:

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Combine the wet ingredients:

In another bowl, whisk the milk, eggs, melted butter, and sour cream until smooth.

Make the batter:

Pour the wet ingredients into the dry ones and mix until just combined, and I mean just combined, because overmixing makes tough waffles.

Cook the waffles:

Grease your waffle iron, pour in about 1/2 to 2/3 cup batter per waffle, and cook until they are golden and crisp, about 4 to 5 minutes per batch.

Put it all together:

Place a warm cornbread waffle on each plate, spoon that hot chili right over the top, and let everyone add their own toppings like cheese, green onions, cilantro, or sour cream.

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This recipe became my go to for feeding people who just need something warm and substantial in their lives. My neighbor texted me at midnight last week asking for the recipe after her teenage son finished an entire bowl and asked if there was more.

Make Ahead Magic

The chili actually tastes better the next day, so feel free to make it up to 3 days ahead and keep it in the refrigerator. The waffles can be frozen and reheated in a toaster, which means future you gets an amazing dinner with almost zero effort.

Serving Suggestions

I like setting up a little topping bar and letting people go wild with their choices. Shredded sharp cheddar, pickled jalapeños, sliced avocado, and plenty of fresh cilantro make everything feel special and personal.

Leftover Strategy

If you somehow end up with extra chili, it freezes beautifully for up to 3 months and makes the most incredible breakfast hash when fried up with some eggs. The waffles also reheat surprisingly well in the oven at 350 degrees for about 5 minutes.

• Keep waffles on a wire rack so they stay crispy
• Store leftover chili in glass containers if possible
• Always reheat chili slowly on the stove, never the microwave

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There is something deeply satisfying about watching people discover this combination for the first time, and I hope it becomes a regular in your rotation too.

Recipe FAQs

→ How do I ensure the chili is flavorful?

Sauté onions, garlic, and bell peppers until soft, then toast the chili powder, cumin, and smoked paprika briefly before adding liquids to enhance their aroma and depth.

→ Can I make the cornbread waffles ahead of time?

Yes, prepare and cook the waffles ahead, then reheat them in a toaster or oven to maintain their crisp texture before serving.

→ What variations work well for the meat in this dish?

Ground turkey or plant-based alternatives can be used for a lighter option without sacrificing texture or flavor.

→ How do I achieve crispy cornbread waffles?

Use a well-heated waffle iron and avoid overmixing the batter to keep the waffles tender inside and crisp outside.

→ What toppings complement this hearty combination?

Shredded cheddar, sliced green onions, fresh cilantro, and a dollop of sour cream add brightness and richness to the dish.