Description
Cornbread baked in a waffle iron, topped with chili and cheese!
Ingredients
- FOR THE CHILI:
- 4 pounds Ground Beef
- 2 whole Onions, Chopped
- 2 teaspoons Minced Garlic
- ¼ cups Chili Powder
- 1 Tablespoon Cumin
- 1 Tablespoon Salt
- 1 Tablespoon Fresh Ground Black Pepper
- 1 can (48 Oz. Size) Beans
- 1 can (15 Oz. Size) Red Kidney Beans
- 1 can (15 Oz. Size) Crushed Tomatoes
- 2 pints Diced Tomatoes
- 1 cup Pickled Jalapenos (see My Recipe Box) Or Canned Chopped Green Chilies
- FOR THE WAFFLES:
- 3 cups Flour
- 2-½ cups Cornmeal
- ½ cups Sugar
- 2 Tablespoons Baking Powder
- 2 teaspoons Salt
- 8 whole Eggs
- 4 cups Milk
- ½ cups Butter, Melted
- ½ cups Oil
- Shredded Cheddar Cheese And Sour Cream, To Serve
Preparation
For the chili:
In a Dutch oven, brown the ground beef. As it is frying, add the onion, garlic, chili powder, cumin, salt, and pepper. When the beef is cooked, add the canned beans, tomatoes, and peppers. Simmer for 30 minutes while you prepare the waffles.
For the waffles:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In another large bowl, beat the eggs until foamy; add the milk. Melt the butter and add the milk/eggs, butter, and oil all at once to the dry ingredients. Stir until moistened but do not overmix. Cook as directed in a waffle maker.
Serve waffles with chili on top, garnished with cheese and sour cream (optional). For a sweet treat, it’s a Canadian thing to eat Roger’s Golden Syrup on top of buttered cornbread.
