Saturday, August 17, 2013

Cheddar Jalapeno Cornbread Waffles With Chili

Want to know what one of the most filling meals in the world is?
That photo above -- cornbread waffles and chili.
Holy heck I just about died trying to eat a whole one of these. 
Not even lying.
The hard part is stopping yourself once you get started because they are so amazing. You can cheat and buy store bought chili or you can make your own. I recommend making your own. Chili from a can just isn't anywhere near as good as homemade. We've shared our chili recipe but feel free to use your favorite!

Cheddar Jalapeno Cornbread Waffles With Chili


1 Tbsp oil
1 lb lean ground beef
1 large onion, chopped
3 garlic cloves, minced
1 tsp salt
1/2 tsp cayenne
1/4 tsp cumin
1/4 tsp oregano
2 Tbsp chili powder
2 (8 oz) cans tomatoes, undrained
1 (8 oz) can tomato sauce
2 (16 oz) can dark red kidney beans, undrained
1 cup tomato juice

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
1/4 tsp salt
1/2 cup aged cheddar, shredded
1 jalapeno pepper, finely diced

cheddar cheese
sour cream

Chili - Heat oil in a large pot over medium - high heat. Cook and stir hamburger, onion, and garlic until meat is browned. Add in remaining ingredients and bring to a boil. Turn heat down and simmer for about 30 minutes. (If it thickens too much simply add in 1/2 to 1 cup of water.) 
Waffles - Heat up waffle iron and spray lightly with cooking spray. In a small bowl, whisk together buttermilk, egg, and oil. Set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, paprika, cayenne, salt, shredded cheese, and finely diced jalapeno (you can leave the seeds in the jalapenos or take them out - up to you. Just remember the seeds will make it spicier.)
Stir the wet ingredients into the dry ingredients until just combined. Do not over mix!
Scoop the correct amount of dough for your waffle maker into the heated waffle maker and cook until well browned and crisp.

Assemble waffles and chili - Place waffle on serving plate. Top with a generous amount of chili. Sprinkle with extra cheddar cheese and a spoonful of sour cream. 

A few notes -- the batter is quite thick. If necessary, thin it by stirring in a bit more buttermilk.
The waffle recipe makes 4 Belgian waffles.
You may or may not have chili left over, depending on how much you put on your waffle. 
Feel free to spice up the chili or waffles if you prefer a lot of heat. I'm a wimp so, as written above, the spice level is about 4 on my scale of 1 to 10.
I think you will find even your biggest eaters will find one of these large waffles with chili and toppings a very filling meal. 
Looking for some fun and tasty links? Check out The Chicken Chick and Ms. enPlace.


  1. Sigh. You are killing me. But thank you for linking!

  2. Thank you for sharing with the Clever Chicks Blog Hop this week, Sue!

    Kathy Shea Mormino
    The Chicken Chick