You all know that Fall is my favorite season- I love the cooler weather, the abundance of pumpkin flavored delights, and football season. This week NC was blessed with some glorious drops in temperature that took our highs into the low 70s with a few chilly mornings, which means Fall is just around the corner. 😉
I really can’t believe that summer is over, and that in only a few short months our sweet baby will be here! Trev and I have been so busy decluttering the house and purging our junk to make room for our little man, that I honestly haven’t had the time (or energy) to blog. I’ve also been relying on easy recipes that don’t require a lot of prep or cook time, which is why I want to share this great chili recipe with y’all today.
Chili is the perfect Fall weekend meal. It’s hearty, spicy-goodness will warm you up in no time, and it makes great leftovers. As much as I love making chili in my slow cooker, sometimes you need to get dinner on the table quick, and that is when I use this recipe. This simple chili recipe relies on canned beans which significantly speeds up the cooking time, and when paired with cheesy, jalapeno-dotted cornbread waffles, it’s heaven in a bowl. The chili seasoning recipe you can double or triple if you like and then you’ll have some mixed up for next time!
- 4 tsps of chili powder
- 1/2 tbsp of cayenne powder
- 3 tsps of cumin
- 1 tsp sugar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tsp ground black pepper
Once you’ve got your seasoning mix prepared, this is how you’ll make the chili:
- 1 batch of chili seasoning
- 1 lb lean ground beef (or turkey)
- 1 can diced jalapeños (you’ll only use half, and then put other half in your waffles)
- 1 can petite diced tomatoes
- 1 can dark red kidney beans, drained
- 1 can light red kidney beans, drained
- 1/2 cup water
- 2 tbsp tomato paste, or one Hunt’s portioned pack of tomato paste
Brown ground beef in a large, high sided saucepan. If needed, drain meat (mine was so lean I didn’t need to). Add the remaining ingredients, reserving half of the jalapeños for the waffles. Give everything a good stir, and bring to a simmer. Cover and reduce heat to low for 30 minutes.
While the chili simmers, you can make your cornbread waffles, so everything should be ready at the same time.
Cheddar- Jalapeño Cornbread Waffles:
- 1 1/2 cups dry cornbread mix (I like White Lily)
- 1 egg
- 2 tbsp canola oil
- 2/3 cup milk
- 1 heaping tablespoon sour cream
- Remaining jalapeños
- 3/4 cup shredded sharp cheddar
Heat waffle iron to highest setting. Combine all ingredients in a large batter bowl or other bowl with a pouring spout, and stir well until thoroughly mixed. Your batter will be lumpy, like this:When waffle iron is heated, cook waffles in batches according to your waffle iron directions. They should come out brown and crispy.
Serve alongside your delicious chili and enjoy!
* on a side note, these cornbread waffles freeze really well for up to 2 months. To freeze, make sure they are completely cool and wrap in plastic wrap then place in a gallon freezer bag. To thaw, simply remove from freezer, unwrap, and pop them in the microwave for about 45 seconds. If you want them crispy you can then put them in the toaster, and they’ll be ready in no time!
Perfect for me – I’m a huge fan of both cornbread and chili. Had not thought about making my cornbread batter into waffles so thanks!