Who doesn’t like waffles? I love the idea of cornmeal waffles as a bed for spicy chili. I’m thinking you could even add grated cheddar to the batter…..
Also, have you ever made a grilled cheese in a waffle iron?
Cornmeal Waffles with Spicy Chili
1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 Tbs baking powder
1 tsp sugar
1 tsp salt
2 cups milk
3 Tbs vegetable oil
2 large eggs
Spicy chili, recipe follows
Shredded Cheddar, for garnish
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.
1 lb lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 Tbs chili powder
1 Tbs ground cumin
1 tsp salt
1 Tbs fresh ground black pepper
2 (15 oz) cans ranch-style beans
1 (15 oz) can tomato sauce
1 (15 oz) can niblet corn, drained
1 (10 oz) can diced tomatoes and green chiles
In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.