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.

Printed from Just Another Day in Paradise: http://zitzmanfam.blogspot.com