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 sour cream, cheese and cilantro, and you’ve got yourself a well-rounded meal!
It’s November already, can you believe it? October flew by! I swear I was just decorating my house with Halloween stuff and today I’ve already packed it back up. I’m also feeling in total crisis mode as I haven’t even started to think about Thanksgiving dinner yet. I am hosting this year, which I am so excited to resume, but I haven’t made my menu yet. If you can’t tell, I’m a huge planner. I’ve gotta have things nailed down like a month before they happen. So, the next week, I will be figuring out my menu. Do you guys have any must haves on your Thanksgiving table?
I absolutely love the holidays. The food, the atmosphere, the decorations, I love it all. When November 1st rolls around, I cannot wait to crank up the Christmas music and get into the spirit! P.S. Sirius XM is debuting their Christmas music today, Channel 13, 14, 18, 49, 58 and 68. And the one I’m most excited about is Holiday Pop, Channel 76. Bring on the N’Sync. You’re welcome.
Let’s rewind for one minute here. In my excitement of all things upcoming holiday, I don’t want to forget to talk about the one we just celebrated, Halloween. As I mentioned before in my Candy Corn Magic Bars post, I love Halloween. It is one of my favorite holidays. I love to see the excitement on my children’s faces when they pick out their costume and wear it every day until trick or treating.
This year I had a Red Dino Power Ranger (my son’s love of dinosaurs is immense. He will be a paleontologist one day) and my sweet daughter was Ariel, her favorite princess. Long gone are the days where I could pick out their costume and coordinate them. It’s ok though, I’m not too sad about it, as I love to see their personalities shine through in whichever superhero, princess, witch or goblin they choose to be that year.
Also, if you haven’t been able to tell, I’m also a tradition queen. I love to start traditions with my family. For Christmas, we have the tradition of Monkey Bread, as told here. For Halloween, we have this Chorizo Chili with Jalapeño Cornbread Waffles. I added the cornbread waffles this year because I just love to serve cornbread with chili. They were meant for each other. Am I right or what?
As mentioned in my Candy Corn Magic Bars, my mom always had something hot on the stove for us to eat when we were done trick or treating. I think Halloween around here has a tradition of being rainy so it just makes sense to eat something to warm you to your bones. So, that’s how this tradition of chili started. I wanted to make something delicious and hot and bonus this Chorizo Chili with Jalapeño Cornbread Waffles also feeds an army. We spend Halloween at our neighbors house complete with a pot luck feast and each year, I bring this Chorizo Chili with Jalapeño Cornbread Waffles. (Yes, I do have the coolest neighborhood and am thankful every day for such AWESOME neighbors. Love you all! 😉
We love our chili with lots of flavor, spice, meat and beans. The great thing about chili is how you can make it your own. If you don’t care for beans, leave them out. If you don’t prefer heat, leave out the jalapeno and replace it with an additional green pepper or omit all together. They also have different varieties of chorizo out there so you could go with a mild version that has slight spice to it.
Chorizo Chili with Jalapeño Cornbread Waffles is super easy to throw together making this a great make ahead meal. Besides having to chop all the vegetables, you basically throw everything into the pot, let it brown, add some liquid and let it simmer for 1 hour. Once it’s done cooking on the stove top, I move it to the slow cooker for easy transportation and to also keep it warm. As for the Jalapeno Cornbread Waffles, you can make the batter up to 1 hour ahead of time, cover and leave at room temperature. Then, you can cook up the waffles and keep them warm in a 200 degree oven until ready to serve.
To serve, you can either place the chili on top of the waffles and then use your favorite toppings such as cheese, sour cream, tortilla chips, cilantro, green onions OR you could serve the chili in a big bowl and use the waffle as a dipper. Whichever way you choose, you can’t go wrong with Chorizo Chili with Jalapeño Cornbread Waffles!
Chorizo Chili with Jalapeño Cornbread Waffles
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!
- 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
- 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.
Adapted from Interstate Chili via Sunny Anderson
Cuisine Soups and Stews
This Chorizo Chili with Jalapeño Cornbread Waffles is by far my family’s favorite chili recipe and we’ve tried a lot. It’s packed with so much flavor, it’s bound to be your family’s new favorite chili recipe as well!
What are some traditions you have with your families on holidays?
Enjoy and if you make this recipe, please share a photo on social media and hashtag it #strawberryblondiekitchen I ♥ to see your versions!