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Cornbread Waffles with Chili
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Yield: 8 servings (1 waffle plus 1 1/2 cups chili for each serving)

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Ingredients
  • 1 lb. 95% lean ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 28 oz. crushed tomatoes
  • 30 oz. tomato sauce
  • 2 splashes Worcestershire sauce
  • 1 (8.5 oz.) box Jiffy cornbread
  • 1 egg
  • 1/2 cup skim milk
  • 2 tablespoons unsweetened applesauce
Instructions

  1. Brown ground beef with onion and garlic in a Dutch oven or soup pot.

  2. Drain the grease. Add the chili powder, cumin, salt, pepper, oregano, paprika and cayenne pepper, stir together.

  3. Add the crushed tomatoes, tomato sauce and Worcestershire sauce. Mix together. Simmer for 20 minutes.

  4. While the chili is cooking make the cornbread waffles. Add the Jiffy mix, egg, skim milk and applesauce to a mixing bowl. Stir together with a rubber spatula.

  5. Preheat the mini waffle maker. Spray with nonstick cooking spray and add 1/4 cup of the cornbread batter.

  6. Once the mini waffle maker starts steaming remove the waffle. Repeat until you have 8 mini waffles.

  7. Each serving is one waffle with 1 1/2 cups of chili. Add your favorite chili toppings.