Chorizo Chili with Jalapeño Cornbread Waffles
Prep
Cook
Total
Yield 8
Chorizo Chili with Jalapeño Cornbread Waffles is perfect for game day, a chilly fall night or neighborhood potluck. This beefy flavored packed chili gets a slight kick from the spicy chorizo sausage. Served on top of jalapeño cornbread waffles, dolloped with cheese and cilantro, and you've got yourself a well-rounded meal!
Ingredients
- For the Chili
- 2 tablespoons olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 jalapeno peppers, minced
- 3 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoons cayenne
- 1 pound ground beef
- 12 ounces pork chorizo, removed from casings
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Browning and Seasoning sauce
- 2 tablespoons hot sauce
- 1 (6-ounce) can tomato paste
- 2 cups beef broth
- 2 bay leaves
- 1 14 ounce can diced tomatoes
- 1 14 ounce can dark red kidney beans
- salt and pepper, to taste
- For the Waffles
- 1 cup of flour
- 1 cup of cornmeal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups milk
- 1 1/2 sticks butter, melted
- 2 eggs
- 1 cup fire roasted corn
- 1 jalapeno peppers, minced
- 1 cup cheddar cheese
- 1/4 cup cilantro, chopped
Instructions
- For the Chili
- Heat the oil in a large pot over medium-high heat.
- To the oil, add in your peppers, onions and garlic. Cook until tender
- Next, add in cumin, chili powder, oregano, cinnamon and cayenne. Continue to cook 5 minutes longer.
- Add in your beef and chorizo stirring to break up the meat. Continue to cook for 10 minutes.
- To the mixture, stir in Worcestershire and browning saucse, hot sauce and tomato paste.
- Pour in beef broth and bay leaves and let simmer for 1 hour.
- After 1 hour, stir in tomatoes and beans and continue to cook over low for an additional 30 minutes.
- Taste for seasoning and add salt and pepper as desired.
- For the Waffles
- Whisk together the flour, cornmeal, salt, baking powder and baking soda and set aside.
- Next, stir together milk, butter and eggs.
- Make a well in the flour mixture and pour liquid into the center and whisk to combine.
- Fold in corn, jalapeno, cheese and cilantro.
- Preheat your waffle iron and spray with cooking spray.
- Fill our waffle iron with batter, careful not to overfill and cook until golden and crisp.
- To serve
- Place your waffle on a plate and add chili. Top with additional cheese, sour cream and cilantro
- Or serve in a bowl with oyster crackers, cheese and green onions.
Notes
Adapted from Interstate Chili via Sunny Anderson
Courses Chili
Cuisine Soups and Stews
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/chorizo-chili-jalapeno-cornbread-waffles/