Recipe Roundup: Slowcooker Chili Over Cornbread Waffles

I am so happy to be here at Whatever Dee Dee Wants sharing a hearty comfort food approved chili recipe with you today. The chili is made even better my piling it on top of cornbread waffles. There is an extra bonus because the chili cooks in the slow cooker.

On my blog Just Another Day in Paradise, I frequently share slow cooker recipes as part of my Slow Cooker Saturday. This is one of my more popular slow cooker recipes. It is quite a hit.

I am NOT a burn your mouth and innards kind of chili gal. So this recipe is very mild. Just enough season and heat to know you are eating chili. If chili can be light and refreshing, this is it. This chili is hardy, but not heavy. The bean meat ratio is perfect.

To pair with the chili, I made a basic cornbread recipe and simply cooked it in a greased waffle iron. Easy as that.

A topping of sour cream and shredded cheese, and the result is...

A really satisfying, no-fuss, comfort food approved, and kid friendly chili.

Enjoy!

Slow Cooker Chili Over Cornbread Waffles

Printable Recipe

Chili:

2 Tablespoons olive oil
3 lbs ground beef (90/10)
salt and pepper
1 white onion, diced
1 1/2 teaspoons minced garlic
1 jalapeno, seeded and finely chopped
1/4 cup chile powder
1 Tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28oz) cans of whole tomatoes, roughly chopped in juices
1/3 cup chopped cilantro
2 (15oz) cans kidney beans drained and rinsed

Waffles:

2 eggs
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow corn meal
1 cup all purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt

Toppings:
shredded cheddar cheese
sour cream

To make the chili, in a large skillet heat 1 tablespoon of olive oil. Cook the ground hamburger. Season with salt and pepper. Drain fat and set aside.

In the skillet, heat up the other tablespoon of oil. Cook the onions, garlic, and jalapeno. Cook for about 5 minutes, until translucent. Set aside.

In a slow cooker, combine beef, onion mixture, chili powder, oregano, cumin, cayenne pepper. Stir to combine. Add in tomatoes and cilantro. Cover and cook on high for 5 hours

Add in kidney beans and season again with salt and pepper. Cook uncovered for 30 minutes, or until thickened.

When the chili is done, turn down to low and make the waffles.

Heat the waffle iron.

Beat eggs in a bowl. Stir in milk, oil, corn meal, flour, sugar, baking powder, and salt until smooth. Batter should be smooth and pourable. If it is too thick add a tablespoon of milk at a time.

Grease waffle iron. Pour some of the cornbread mixture into the waffle iron. Cook until done.

Serve chili over a warm cornbread waffle. Top with cheese and sour cream.

Thanks for having me.
I would love for you to come by and see what other
recipes, projects, and shenaniguns I am up to
on a daily basis.
Just Another Day in Paradise