Happy Fall! As much as I love the carefree days of the summer, I love the beginning of fall even more! The cool days is like a breath of fresh air. Even better, is when I can start whipping up all of those cold weather comfort recipes again! This Cornbread Waffles & Chili recipe is a family favorite.
Chili & Cornbread Waffles
We bought a waffle maker right after my husband and I got married and I have to say, it was one of our best purchases. But, not too long ago, I thought what else can we use this awesome appliance for besides your typical breakfast waffle?
Light bulb moment: Cornbread Waffles to serve as a base for our favorite chili recipe.
The recipe for the cornbread waffles is simply two boxes of Jiffy (my personal favorite cornbread recipe).
Pro tip: Make sure you don’t overfill your waffle iron like I did. I never can get it right. You can always add a little bit more batter to your waffle iron.
You can make the chili in advance if you’d like. It’s a great recipe to make a big batch of at the beginning of the week and then enjoy all week long. Make your waffles while your chili heats up.
Cornbread Waffles and Chili
A family favorite chili recipe served over cornbread waffles!
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 15oz can diced tomatoes drained
- 2 15oz cans kidney beans drained
- 15oz can tomato sauce
- 2 tsbp tomato paste
- 2/3 cup water
- 2 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp oregano
- 2 boxes Jiffy cornbread mix
- 2 cups milk
- 2 tbsp butter melted
- Start by making your chili. In a skillet, cook ground beef until it is browned.
Add onion and garlic, and cook 2-3 minutes more.
Drain the grease and toss the ground beef and onion into a large pot.
Add diced tomatoes, kidney beans, tomato sauce, tomato paste, and water to the pot, stirring to combine all of the ingredients.
Add chili powder, cumin, and oregano to the pot and mix.
Cook over medium heat, stirring occasionally, until chili begins to simmer.
Simmer on medium heat for 15-20 minutes, stirring occasionally.
If chili is boiling too hard, just reduce the heat and be sure to stir to avoid sticking.
Next, make your cornbread waffles. Put your waffle maker to medium/high heat, and let it preheat while you mix the cornbread.
In a large bowl, whisk together jiffy mix, eggs, milk, and butter.
Let the cornbread mixture sit for 1-2 minutes to rise.
To cook, add ¾-1 cup of the cornbread mixture to your waffle maker. Adjust your amount according to your waffle maker size.
Cook in the waffle maker until golden brown, about 5-7 minutes.
Serve chili over waffles, or use waffles for dipping. Enjoy!