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 Chili and Cornbread Waffle recipe hits the spot every time!
Chili and 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.
Sometimes you just want something different right? And this Chili and Cornbread Waffles is JUST that! It’s a simple swap. And for whatever reason, my kids love the idea of eating waffles like this and gobble up their meal. So a win for all!
How to Make Chili and Cornbread Waffles
Start by making your chili. In a large pot, brown the ground beef. Add in a diced onion and garlic and cook for an additional 2-3 minutes.
Drain the grease and dump in Chili Style Diced Tomatoes, Chili Beans, Tomato Soup and stir to combine. Add in a packet of chili seasoning and mix.
Let the chili simmer on medium heat for about 15 minutes, stirring occasionally.
Next, make your cornbread waffles. Honestly? No fancy cornbread recipe here! Just 2 boxes of Jiffy.
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 the cornbread waffles, 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.
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.
Serve your chili over waffles, or use waffles for dipping. Enjoy!
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.
- 1 lb ground beef
- 1 small onion , diced
- 2 cloves garlic , minced
- 15oz can chili style diced tomatoes
- 2 15oz cans chili kidney beans
- 15oz can tomato soup
- 1 packet of chili seasoning
- 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 soup, and seasonings to the pot, stirring to combine all of the ingredients.
- 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!
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