Beef Chili with Cornbread Waffles (Printable)
Hearty beef chili served over crisp, golden cornbread waffles creates a perfect comforting meal.
# 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 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
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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
02 - Add red and green bell peppers; cook for 5 minutes until slightly tender.
03 - Add ground beef; cook until browned, breaking it up with a spoon, about 7 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, cumin, chili powder, paprika, oregano, cayenne, salt, and black pepper. Cook for 2 minutes to bloom spices.
05 - Add diced tomatoes, kidney beans, black beans, and broth. Bring to a simmer, reduce heat, and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
06 - Meanwhile, preheat your waffle iron.
07 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
08 - In another bowl, beat eggs with milk, melted butter, and vegetable oil.
09 - Add wet ingredients to dry ingredients; stir just until combined. Do not overmix.
10 - Lightly grease the waffle iron. Pour batter in, using manufacturer's instructions for amount. Cook until golden and crisp, about 4–5 minutes per waffle. Repeat with remaining batter.
11 - Serve chili hot over cornbread waffles. Add desired toppings.
# Expert Tips:
01 -
- The waffle texture gives you crispy edges that hold up to chili without turning soggy like regular cornbread.
- Everything comes together in just over an hour, making it perfect for a satisfying weeknight dinner that feels special.
02 -
- Don't overmix the waffle batter—I learned this the hard way when I whisked it smooth and got dense waffles. A few lumps are your friend here.
- Bloom your spices with the tomato paste for two full minutes; it changes everything about the chili's depth and prevents that raw spice taste.
03 -
- Toast your cornmeal in a dry skillet for two minutes before mixing if you want an even deeper corn flavor, though it's not essential.
- Keep finished waffles warm in a 200-degree oven while you finish cooking the rest, so everyone eats them crispy and hot.