Chili Topped Cornbread Waffles Food

CORNBREAD WAFFLES WITH CHILI AND FIXINS'

Steps:

• Preheat your waffle iron to a medium-high setting.
• If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)
• Also at this point you will want to start heating up your chili.
• Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.
• In a medium bowl, combine both packs of cornbread mix with eggs and milk.
• Stir well until combined.
• Once your waffle iron is heated, spray with nonstick spray.
• Pour one cup of cornbread mix onto waffle iron.
• Depending on your type of waffle iron, the light will come on or it will beep when ready.
• Once they are all cooked up, it's time for toppings!
• Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese.

CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY

Steps:

• Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
• In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
• Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
• Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
• Enjoy!

CHILI-TOPPED CORNBREAD WAFFLES

Steps:

• Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown., Serve with chili and toppings of your choice.

CORNBREAD TOPPED CAST-IRON SKILLET CHILI

Steps:

• Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
• Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
• Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

CHILI WITH CORNBREAD TOPPING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

CORNBREAD WAFFLES WITH CHILI

Steps:

• Preheat waffle iron.
• In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
• Add milk, oil, and eggs and stir until smooth, but don't over-mix.
• Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
• Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.