Beef Chili Cornbread Waffles (Printable)
Rich beef chili paired with golden cornbread waffles creating a bold, comforting main dish.
# What You’ll 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 pound 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 Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until softened, about 3 minutes.
02 - Add diced red and green bell peppers to the pot and cook for 5 minutes until slightly tender.
03 - Add ground beef and cook until browned, breaking it up with a spoon, about 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 2 minutes to release the aromatics.
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 waffle iron. In a bowl, whisk together yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
07 - In a separate bowl, beat eggs with whole milk, melted butter, and vegetable oil until blended.
08 - Add wet ingredients to dry ingredients and stir just until combined, avoiding overmixing to maintain lightness.
09 - Lightly grease the waffle iron. Pour batter according to manufacturer’s instructions and cook until waffles are golden and crisp, about 4 to 5 minutes each. Repeat with remaining batter.
10 - Plate the hot chili over cornbread waffles and garnish with optional toppings as desired.
# Expert Advice:
01 -
- It turns comfort food into something unexpected—crispy meets savory in a way that feels like a secret.
- The waffles can be made hours ahead, so you're really just reheating and spooning when hunger strikes.
- One pot of chili feeds a crowd, and everyone gets to customize their toppings like they're building their own perfect bite.
02 -
- Don't overmix your waffle batter—I learned this the hard way with dense, rubbery waffles that broke my heart. Stop stirring the moment you don't see dry flour anymore.
- If your chili tastes flat after simmering, it's usually because the spices got lost in the cooking time. Next time, add half your spices early and bloom the rest toward the end.
03 -
- Don't let your waffle iron cool down between waffles—a hot iron is what gives you that shatteringly crisp exterior.
- If your chili is too thin after simmering, let it go a few minutes longer uncovered; if it's too thick, stir in a splash more broth and taste as you go.