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Cornmeal Waffles With Spicy Chili Recipe by Paula Deen

Moderate Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving
Print
Moderate Level
55 MIN 10 Prep + 45 Cook
4-5 Servings
$ /Serving

Cornmeal Waffles With Spicy Chili Recipe by Paula Deen

Moderate Level
55 MIN 10 Prep + 45 Cook
4-5 Servings
$ /Serving

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt, plus 1 teaspoon for chili
  • 2 cups milk
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 lb lean ground chuck
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon black pepper, fresh ground
  • 2 (15 oz) cans ranch-style beans
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can niblet corn, drained
  • 1 (10 oz) can diced tomatoes and green chiles
  • cheddar cheese, shredded, for garnish
  • sour cream, for garnish
  • fresh cilantro, for garnish

Preparation

Preheat waffle iron according to manufacturer's instructions.

 

In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.

Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.

 

Spicy Chili:

 

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.

 

Stir in beans, tomato sauce, corn, diced tomatoes and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

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