Beef Chili Cornbread Waffles (Printable Version)
Tender beef chili paired with crisp cornbread waffles for a satisfying meal.
# What You 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 can (28 ounces) crushed tomatoes
15 - 1 can (15 ounces) kidney beans, drained and rinsed
16 - 1 can (15 ounces) 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
→ For Serving
30 - Shredded cheddar cheese
31 - Sliced green onions
32 - Fresh cilantro
33 - Sour cream
# How-To Steps:
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. 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.
05 - Add crushed tomatoes, kidney beans, black beans, beef broth, oregano, and brown sugar. Bring to a simmer. Reduce heat to low, cover, and let simmer for 45 minutes, stirring occasionally. Taste and adjust seasoning if needed.
06 - 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, depending on your iron) and cook according to manufacturer's instructions 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.
# Helpful Tips:
01 -
- The waffle iron gives cornbread those perfect little crannies that hold chili like edible bowls
- This cooks mostly unattended while you catch up on laundry or help with homework
- Leftovers make tomorrow's lunch something you actually look forward to eating
02 -
- Chili needs at least 45 minutes of simmering for flavors to marry properly—rushing this step shows in the taste
- Waffle batter that sits too long loses its lift, so mix it right before you plan to cook
- Letting chili rest off the heat for 10 minutes before serving makes the flavors even deeper
03 -
- Make the chili a day ahead—the flavors develop overnight and it reheats beautifully
- If your waffle iron has settings, go for medium-high rather than highest heat to prevent burning before the inside cooks through