Beef Chili Cornbread Waffles (Print version)
Tender beef chili layered over crisp cornbread waffles, combining rich spices with a golden base.
# Ingredient List:
→ Beef Chili
01 - 2 tbsp olive oil
02 - 2 lbs 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 tbsp chili powder
08 - 1 tbsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1/2 tsp ground black pepper
12 - 1 1/2 tsp salt
13 - 2 tbsp tomato paste
14 - 1 (28 oz) can crushed tomatoes
15 - 1 (15 oz) can kidney beans, drained and rinsed
16 - 1 (15 oz) can black beans, drained and rinsed
17 - 1 cup beef broth
18 - 1 tsp dried oregano
19 - 1 tbsp brown sugar
→ Cornbread Waffles
20 - 1 cup all-purpose flour
21 - 1 cup cornmeal
22 - 1/4 cup granulated sugar
23 - 1 tbsp baking powder
24 - 1/2 tsp baking soda
25 - 1/2 tsp 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 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 spoon, about 6-8 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, then reduce heat to low, cover, and let simmer for 45 minutes, stirring occasionally. Taste and adjust seasoning if needed.
06 - Meanwhile, preheat your waffle iron according to manufacturer's instructions.
07 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
08 - In a separate bowl, whisk together milk, eggs, melted butter, and sour cream.
09 - Pour wet ingredients into the dry ingredients and mix until just combined; do not overmix.
10 - Lightly grease the waffle iron. Pour batter into the preheated waffle iron (about 1/2 to 2/3 cup per waffle) and cook until golden and crisp, about 4-5 minutes per batch.
11 - Place a cornbread waffle on each plate, spoon hot beef chili over the top, and garnish with desired toppings such as shredded cheddar cheese, sliced green onions, fresh cilantro, or sour cream.
# Expert Advice:
01 -
- The waffle crisps soak up chili juices like edible spoons so you get tender beef and beans in every single bite
- Something magical happens when spices settle into cornmeal crevices and the texture contrast keeps each bite interesting
02 -
- The chili tastes significantly better after resting for at least thirty minutes so the spices can fully integrate with the tomatoes and beef
- Waffle batter should rest for five minutes before cooking so the cornmeal can hydrate properly and prevent gritty textures
03 -
- Skip the waffle maker and spread the cornbread batter in a hot cast iron skillet for a different texture that is equally delicious
- Adding a splash of coffee or dark chocolate to the chili creates depth that people notice but cannot quite identify