Beef Chili Cornbread Waffles (Printable)
A warm dish combining savory beef chili and crisp cornbread waffles, perfect for a cozy meal.
# What You'll Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 lb ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (14 oz) diced tomatoes
09 - 1 can (15 oz) kidney beans, drained and rinsed
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 2 teaspoons ground cumin
12 - 2 teaspoons chili powder
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper (optional)
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1 cup beef or vegetable broth
→ Cornbread Waffles
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 2 large eggs
25 - 1 cup whole milk
26 - 1/4 cup unsalted butter, melted and cooled
27 - 1/4 cup vegetable oil
→ Optional Toppings
28 - Shredded cheddar cheese
29 - Sliced green onions
30 - Sour cream
31 - Fresh cilantro
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until softened, approximately 3 minutes.
02 - Incorporate diced red and green bell peppers; cook for 5 minutes until slightly tender.
03 - Add ground beef; cook until browned, breaking it apart with a spoon, about 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper (optional), salt, and black pepper. Cook for 2 minutes to release spice aromas.
05 - Add diced tomatoes, kidney beans, black beans, and broth. Bring mixture to a simmer, reduce heat, and cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
06 - Preheat waffle iron according to manufacturer instructions.
07 - In a mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
08 - In a separate bowl, beat eggs with whole milk, melted butter, and vegetable oil.
09 - Add wet ingredients to dry ingredients; stir gently until just combined to avoid overmixing.
10 - Lightly grease waffle iron. Pour batter per manufacturer’s recommended portion size. Cook until waffles are golden and crisp, approximately 4 to 5 minutes per waffle. Repeat with remaining batter.
11 - Plate chili over warm cornbread waffles. Garnish with desired toppings such as shredded cheddar cheese, sliced green onions, sour cream, and fresh cilantro.
# Expert Hacks:
01 -
- The cornbread waffles are impossibly crispy on the outside, tender inside, and they actually soak up the chili without falling apart.
- One pot of chili feeds everyone, and the waffle iron means you're not juggling multiple skillets while everything gets cold.
- It's the kind of show-off dish that tastes complicated but comes together in just over an hour.
02 -
- Don't overmix the waffle batter—I learned this the hard way when my first batch came out dense and gummy instead of crispy and tender.
- Let the chili simmer uncovered; if you cover it, steam gets trapped and it stays watery instead of thickening into something rich and cling-worthy.
- The baking powder is non-negotiable in the waffle batter; it's what creates that crucial crispness and lift that keeps them from being heavy.
03 -
- Tilt your pot after browning the beef and spoon off excess fat pooling at the edge—it's the difference between chili that coats your mouth and chili that sits heavy.
- Don't let the chili boil rapidly; a slow simmer at medium-low heat thickens it more evenly and prevents burning at the bottom of the pot.