Cooler autumn weather offers the perfect chance to indulge in a little stick-to-your-ribs comfort food. On damp days there’s nothing more satisfying than a piping hot bowl of chili. But, before your bust out your usual recipe, why not try our revamped take on an old classic? Cornbread waffles give this dish a fun twist that your whole family will love. Whether you serve it as quick fall dinner or savory brunch dish, your diners will be begging you for the recipe.

Chili and Cornbread Waffles

Image Via: Keepin’ It Kind 

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Prep Time: 25 minutes

Cook Time: 4 hours

Serves: 4

Ingredients:

For Chili

2 pounds ground chuck

1 large onion, diced

2 cloves garlic, minced

2 bell peppers, seeded and chopped

1 Jalapeño pepper, seeded and chopped

1 can kidney beans, drained

1 can garbanzo beans, drained

1 can black beans, drained

1 15-ounce can of diced tomatoes in juice

1 6-ounce can of tomato paste

1 cup beer

1 tablespoon chili powder

2 teaspoons cumin

1 tablespoon paprika

1 teaspoon oregano

1 teaspoon red pepper flakes

Optional Garnishes: shredded cheese, chopped onion, sour cream, avocado

Image Via: Pinch of Yum

For Cornbread Waffles:

Thanks to Food Network for the recipe!

1 ¾ cup all-purpose flour

1 ¼ cup yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

2 cups milk

2 eggs

1 tablespoon maple syrup

Preparation:

1. Brown the ground chuck in a skillet over medium-high heat. Drain off the excess fat.
2. Add in the rest of the chili ingredients and let cook for 8 hours on LOW or 4 hours on HIGH.
3. When ready to eat,  adjust seasonings on the chili as needed and preheat your waffle iron according to manufacture’s directions.
4. Combine the flour, cornmeal, baking powder, and salt in a large bowl.
5. Add in the milk, eggs, and maple syrup and stir until a cohesive batter forms.
6. Pour the batter into a hot waffle iron and bake in batches.
7. Serve waffles warm topped with a heaping portion of the chili and garnished as desired.

We particularly love this recipe because of its make-ahead capabilities. Chili is perfectly suited to stew in a slow cooker until you come home from work. As for the waffles, feel free to whip up the batter the night before. You could even double the quantities and freeze it for next time. Ether way, keep chili and cornbread waffles in mind for those busy weeknights when you need a fall dinner that can be on the table in just a few minutes.

Will you give chili and cornbread waffles a try? What are your favorite fall comfort foods? Let us know in the comments.

For more delicious dinner ideas, check out Stagetecture’s archives.