Beef Chili with Cornbread Waffles (Printer-friendly)
Tender spiced beef chili ladled over crisp, golden cornbread waffles; a satisfying blend of flavors and textures.
# What You’ll 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 (Optional)
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 or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 6 to 8 minutes.
02 - Add diced onion, minced garlic, and diced bell peppers to the pot. Sauté until vegetables are softened, about 5 minutes.
03 - Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute until spices become 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, dried 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 - Preheat your waffle iron according to the manufacturer's instructions while the chili simmers.
07 - In a large mixing bowl, whisk together all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
08 - In a separate bowl, whisk together whole milk, eggs, melted unsalted butter, and sour cream until smooth.
09 - Pour wet ingredients into the dry ingredients and mix until just combined. Do not overmix—some small lumps are fine.
10 - Lightly grease the preheated waffle iron. Pour batter into the 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 to 5 minutes per batch.
11 - Place a cornbread waffle on each serving plate. Spoon hot beef chili generously over the top. Garnish with shredded cheddar cheese, sliced green onions, fresh cilantro, and a dollop of sour cream if desired.
# Expert Tips:
01 -
- The cornbread waffles get those perfect crispy pockets that catch and hold onto every drop of chili sauce
- Something about corn and beef together feels like the most natural comfort food pairing in existence
02 -
- Let the chili rest for at least 10 minutes off the heat before serving—the flavors need a moment to settle and come together
- Waffle batter should not be smooth—small lumps are your friend and keep the final texture tender
03 -
- The waffle iron is ready when a drop of water sizzles and dances across the surface
- Leftover chili freezes beautifully for those nights when cooking feels impossible