Beef Chili Cornbread Waffles (Print)
Savory beef chili served on golden cornbread waffles, blending classic bold flavors and crisp textures.
# What You Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 lb ground beef
07 - 2 tablespoons tomato paste
08 - 1 can (14 oz) diced tomatoes
09 - 1 can (15 oz) kidney beans, drained and rinsed
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 2 teaspoons ground cumin
12 - 2 teaspoons chili powder
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper (optional)
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1 cup beef or vegetable broth
→ Cornbread Waffles
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon baking powder
23 - 1/2 teaspoon salt
24 - 2 large eggs
25 - 1 cup whole milk
26 - 1/4 cup unsalted butter, melted and cooled
27 - 1/4 cup vegetable oil
→ Optional Toppings
28 - Shredded cheddar cheese
29 - Sliced green onions
30 - Sour cream
31 - Fresh cilantro
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until softened, approximately 3 minutes.
02 - Add the diced red and green bell peppers and cook for 5 minutes until slightly tender.
03 - Incorporate ground beef and cook until fully browned, breaking up the meat with a spoon. Drain excess fat if necessary, about 7 minutes.
04 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper. Cook for 2 minutes to release the spices' aroma.
05 - Add diced tomatoes, kidney beans, black beans, and broth. Bring to a simmer, reduce heat, and cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
06 - Preheat the waffle iron following the manufacturer’s instructions.
07 - In a mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
08 - In a separate bowl, beat the eggs, then add whole milk, melted butter, and vegetable oil, whisking until blended.
09 - Pour wet ingredients into the dry mixture and stir gently just until combined to avoid overmixing.
10 - Lightly grease the waffle iron. Pour the recommended amount of batter onto the iron and cook until golden and crisp, approximately 4 to 5 minutes per waffle. Repeat with remaining batter.
11 - Ladle hot beef chili over the cornbread waffles and garnish with desired toppings such as shredded cheddar cheese, sliced green onions, sour cream, or fresh cilantro.
# Expert Advice:
01 -
- The waffle iron gives you crispy edges and tender insides that a regular cornbread can't match, making every bite feel special.
- One pot of chili feeds everyone while the waffles stay warm, so you're not juggling multiple dishes or timing headaches.
- It's hearty enough for a hungry crowd but doesn't feel fussy—just real, comforting food that happens to look impressive.
02 -
- Don't skip blooming your spices after browning the beef—it transforms them from flat flavoring into the soul of your chili.
- Waffle batter overmixing is the silent killer; the moment you don't see flour streaks, step away from the whisk or you'll end up with dense, chewy waffles instead of crispy ones.
03 -
- Use a timer on your waffle iron if it doesn't have one, so you cook them long enough to get truly crispy instead of pulling them out too early when they're still soft.
- Let your chili cool for just a minute before ladling it onto the waffles so they stay crispy on the bottom and don't get soggy from the heat alone.