We were looking for something different for breakfast. I had made a pot of chili but another chili omelet just seemed boring. My husband asked, what’s wrong with just chili and cornbread for breakfast? And then it dawned on me!! Cornbread waffles!! Lets give it a go – and it was amazing!
It’s easy – it’s delicious – and it works for breakfast, lunch or dinner!!
What you need:
- 1 pound beef cut into cubes (any cut)
- 1 cup brewed coffee
- 1/3 cup chili powder
- 1 16-oz can diced tomatoes (I used the one with green chilies)
- 1 Tablespoon garlic salt
- 2 teaspoons each -garlic powder, onion powder & cumin
- 1 Tablespoon dried oregano
- 1/8 to ¼ teaspoon cayenne pepper
- 2 16-oz cans of pinto beans, drained
- Grated cheddar and chopped onions for garnish
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- one egg
- 1 teaspoon each – sugar and salt
- 1 ½ cups buttermilk
- 3 Tablespoons oil
- Cooking spray (for the waffle iron)
How to Do it:
Put the beef and the coffee in a crockpot on high for 1 hour. Reduce to low and add all the remaining ingredients except beans and garnish.
Cover and cook on low for 8 to 10 hours.
Stir in the beans and cook on high for another hour (or transfer to the stove and simmer on a medium-high burner for about 30 minutes)
Spray a waffle iron lightly with cooking oil and heat it up!
Beat the egg, buttermilk and oil together in a small bowl.
Stir the dry ingredients together in a large bowl and slowly add the wet ingredients.
Pour batter by about ½ to ¾ cups into the waffle iron. Cook until browned and firm. Remove and set on a plate. Continue until all the batter is used.
I added a few slices of pickled jalapeno to a couple and it was a great addition!
Top each waffle with a cup of chili and garnish with cheese and onions.
Makes 4-6 servings
© Copyright 2017 The Lazy Gastronome
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