Beef Chili Cornbread Waffles

The first time I saw chili ladled over waffles, I thought someone was playing a joke. My cousin Margo served them at her annual winter gathering, and I watched skeptically as the steam rose from that unlikely marriage. One bite changed everything—the crisp cornbread catching all that spiced, beefy richness in ways cornbread never could. Now I make it every cold weather season, and my family actually cheers when they smell the chili hitting the stove.

Last winter my neighbor's pipes burst and I ended up feeding three construction workers and two wet, shivering neighbors with a double batch of this chili. Something about waffles makes people smile before they even take a bite, like comfort food decided to dress up for a party. One of the workers took the recipe home, texted me two days later that his teenager asked for it again.

Ingredients

• Ground beef: I use 80/20 for richness, but leaner works if you want to drain some fat first
• Chili powder: Not the mild stuff from the spice aisle—look for one with some cumin and garlic already in the blend
• Smoked paprika: This tiny addition gives that slow-cooked pit flavor without hours of work
• Crushed tomatoes: Whole tomatoes broken up by hand have better texture, but canned crushed saves time
• Two types of beans: Kidney beans hold their shape while black beans add creaminess to every spoonful
• Cornmeal: Fine grind makes tender waffles, stone-ground gives more texture and corn flavor
• Sour cream: This is the secret ingredient that makes cornbread waffles taste like restaurant quality

Instructions

Brown the beef base:

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.

Build the vegetable foundation:

Add onion, garlic, and both bell peppers. Sauté until softened and fragrant, about 5 minutes—the kitchen should smell amazing right about now.

Wake up the spices:

Stir in chili powder, cumin, smoked paprika, cayenne, black pepper, and salt. Cook for 1 minute until the spices bloom and become fragrant.

Add depth with tomato paste:

Mix in tomato paste and cook for another minute, stirring constantly to prevent burning and to concentrate that umami flavor.

Simmer into something wonderful:

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 cook for 45 minutes.

Prep your waffle iron:

Preheat your waffle iron while chili simmers—this timing works out perfectly if you start the waffles about 15 minutes before chili finishes.

Mix the dry waffle ingredients:

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

Combine the wet waffle ingredients:

In a separate bowl, whisk together milk, eggs, melted butter, and sour cream until smooth.

Make the waffle batter:

Pour wet ingredients into dry ingredients and mix until just combined. Some lumps are fine—overmixing makes tough waffles.

Crisp into golden perfection:

Lightly grease your waffle iron. Pour in about 1/2 to 2/3 cup batter per waffle and cook until golden and crisp, about 4 to 5 minutes.

Bring it all together:

Place a cornbread waffle on each plate, spoon hot beef chili generously over the top, and add whatever toppings make your people happy.

Pin It

My daughter turned her nose up at chili for years until the waffle twist appeared on her plate. Now she requests this for her birthday dinner every November, and I've watched her friends' skeptical faces transform into identical expressions of waffle-induced joy. Sometimes the best traditions start with someone asking what on earth you're cooking.

Making It Your Own

I've made this with ground turkey when beef felt too heavy, and honestly, it still satisfies that deep chili craving. The spices carry most of the flavor anyway, so the protein swap works beautifully if you're watching red meat. Vegetarian crumbles absorb the chili flavors surprisingly well too.

Getting The Waffle Texture Right

After three batches of soggy waffles my first winter making this, I learned that waffle iron temperature matters more than I thought. Let each iron heat fully between batches, and don't rush the cooking time—those extra 60 seconds create the crisp contrast that makes this dish sing.

Feeding A Crowd

This recipe doubles beautifully, and I've learned to keep waffles warm in a 200°F oven while finishing the batch. Nobody should eat cold waffles when the chili is still steaming.

• Set up a toppings bar and let everyone customize their own plate
• Cut waffles into quarters for appetizer-sized portions at parties
• Freeze leftover waffles individually wrapped for quick weekday meals

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There's something about waffles that makes even a Tuesday night feel like a special occasion, especially when they're hiding under a blanket of spicy, beefy comfort. Hope this finds its way into your regular rotation.

Recipe FAQs

→ What spices enhance the beef chili flavor?

Chili powder, cumin, smoked paprika, cayenne, and black pepper combine to create a warm and layered spice profile.

→ How can I make the cornbread waffles crispier?

Ensure the waffle iron is well-heated before adding batter and cook until waffles turn golden brown for a crisp texture.

→ Can I prepare the beef chili in advance?

Yes, the chili benefits from resting and can be made a day ahead to deepen the flavors before serving.

→ What can I use instead of ground beef?

Ground turkey or plant-based meat alternatives work well as lighter or vegetarian options without sacrificing texture.

→ Are there suggestions for toppings to complement this dish?

Shredded cheddar, green onions, fresh cilantro, and sour cream add freshness and creaminess to the dish.