By Chef Alli
Beef Chili Over Jalapeno Cheddar Cornbread Waffles
Ingredients
CHILI
- 1 Tbsp oil
- ½ tsp. cayenne pepper
- ½ tsp. ground cumin
- 1 tsp. oregano flakes
- 2 Tbs. chili powder
- 1 tsp. kosher salt
- 1 large yellow onion, diced
- 3 cloves garlic, crushed
- 1 ½ lbs. lean ground beef
- 28 oz. diced tomatoes, with juice
- 28 oz. tomato sauce
- 2 cans (16 oz.) dark red kidney beans, undrained
- 2 cups tomato juice
TOPPINGS
- shredded cheddar cheese
- sour cream
- sliced scallions
- pickled jalapenos
- chopped cilantro
JALAPENO CHEDDAR CORNBREAD WAFFLES
- 1 1/4 cup buttermilk
- 1 egg
- 1/4 cup oil
- 1 cup flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp paprika
- 1/4 tsp. cayenne pepper
- 1/2 tsp. kosher salt
- 1/2 cup shredded sharp cheddar
- 1-2 jalapeno peppers, seeds and membranes removed, finely diced
Instructions
To make the chili, heat oil in a Dutch oven over medium high heat; add spices and cook for a few seconds, just until spices are fragrant. Add onion, garlic, and ground beef and cook until beef is nicely browned and no pink remains. Drain fats from beef and add remaining ingredients; bring chili to a nice boil, then lower heat and simmer chili for 30-45 minutes until nicely thickened. Serve chili spooned over warm cornbread waffles, topped with your favorite toppings.
To make the waffles, whisk together buttermilk, egg, and oil; set aside.
In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, paprika, cayenne, and salt. Add the wet ingredients along with cheese and jalapenos, stirring just until mixture is combined. Do not over mix!
Pour batter (it will be fairly thick) into waffle maker, spreading out with a spatula as needed; close waffle maker and cook until waffles are golden brown and nicely crisped.
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