Beef Chili Cornbread Waffles (Printable)
Tender spiced beef chili served atop crisp, golden cornbread waffles with savory toppings.
# What You'll Need:
→ For the Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons chili powder
08 - 1 tablespoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon ground black pepper
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons tomato paste
14 - 1 (28 ounce) can crushed tomatoes
15 - 1 (15 ounce) can kidney beans, drained and rinsed
16 - 1 (15 ounce) can black beans, drained and rinsed
17 - 1 cup beef broth
18 - 1 teaspoon dried oregano
19 - 1 tablespoon brown sugar
→ For the Cornbread Waffles
20 - 1 cup all-purpose flour
21 - 1 cup cornmeal
22 - 1/4 cup granulated sugar
23 - 1 tablespoon baking powder
24 - 1/2 teaspoon baking soda
25 - 1/2 teaspoon salt
26 - 1 1/4 cups whole milk
27 - 2 large eggs
28 - 1/4 cup unsalted butter, melted and cooled
29 - 1/2 cup sour cream
→ Optional Serving Toppings
30 - Shredded cheddar cheese
31 - Sliced green onions
32 - Fresh cilantro
33 - Sour cream
# How to Make It:
01 - Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 6 to 8 minutes.
02 - Add onion, garlic, and bell peppers to the pot. Sauté until softened, about 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, black pepper, and salt. Cook for 1 minute until fragrant.
04 - Mix in tomato paste and cook for another minute to deepen the flavor.
05 - Add crushed tomatoes, kidney beans, black beans, beef broth, oregano, and brown sugar. Bring to a simmer.
06 - Reduce heat to low, cover, and let simmer for 45 minutes, stirring occasionally. Taste and adjust seasoning if needed.
07 - Preheat your waffle iron according to manufacturer's instructions.
08 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
09 - In a separate bowl, whisk together milk, eggs, melted butter, and sour cream until smooth.
10 - Pour wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
11 - Lightly grease the waffle iron. Pour batter into the preheated waffle iron, about 1/2 to 2/3 cup per waffle, and cook according to manufacturer's instructions until golden and crisp, about 4 to 5 minutes per batch.
12 - Place a cornbread waffle on each plate, spoon hot beef chili over the top, and garnish with desired toppings.
# Expert Advice:
01 -
- The waffles get crispy edges and soft centers, creating the perfect vessel for soaking up all that spiced chili goodness without turning into mush
- Everything simmers in one pot while the waffles cook, meaning less cleanup and more time hanging out with people you actually like
02 -
- The chili needs at least 45 minutes of simmer time to develop proper depth, so do not rush this part or you will end up with something that tastes like sloppy joes
- Let the waffle batter rest for 5 minutes before cooking, which gives the cornmeal time to hydrate and makes everything more tender
03 -
- Taste the chili after 30 minutes of simmering and adjust the seasonings then, because spices bloom as they cook and you might need more salt or heat
- If the waffles are sticking, your iron might not be hot enough or you might need a little more grease between batches