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Yield: 4-6
SMF Kitchen
@smfchicken
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Chicken Chili Over Cheddar Cornbread Waffles
1 tablespoon
Olive oil
1 lb
1
Onion, peeled & diced
2 cloves
Garlic, peeled & minced
1 tablespoon
Chili powder
1 teaspoon
Smoked paprika
1 teaspoon
Ground cumin
1 teaspoon
Chipotle chili powder
1 can
Fire roasted diced tomatoes
1 can
Zesty chili style diced tomatoes
1 can
Tomato sauce
1 can
Chili flavored red kidney beans/pinto beans
1 can
Black beans, drained & rinsed
1 teaspoon
Salt
1/2 teaspoon
Pepper
Cheddar Cornbread Waffles
Your favorite chili toppings
1 1/2 cups
All purpose flour
1 cup
Yellow cornmeal (not cornbread mix)
2 teaspoons
Sugar
2 teaspoons
Baking powder
1 teaspoon
Baking soda
1 teaspoon
Salt
2 cups
Buttermilk
2
Eggs
6 tablespoons
Melted butter
2 cups
Shredded cheddar cheese
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add ground chicken and chop up as it browns.
- Add diced onions and cook until tender (2-3 minutes), and then add minced garlic, cooking for an additional minute.
- Combine chili powder, smoked paprika, cumin and chipotle chili powder in a small bowl to combine, sprinkle over cooked chicken, and stir to coat all of the ingredients in the pan while cooking for an additional minute.
- Add tomatoes, tomato sauce, and all of the beans and mix together with chicken.
- Stir in salt & pepper, reduce heat to simmer, and cover; simmer for at least 30 minutes, but flavors combine better if simmered for about 2 hours.
- While chili is cooking, make the cheddar cornbread waffles.
- To assemble and serve, place a waffle or 2 on a plate, top with the chicken chili and your favorite chili toppings like sour cream, cilantro, jalapenos, etc.
- Preheat your waffle iron to medium-high.
- Whisk dry ingredients together in a medium sized mixing bowl.
- In a smaller bowl, whisk together buttermilk & eggs.
- Add the buttermilk/egg mixture to the bowl of dry ingredients, just until incorporated (lumpy is ok!).
- Fold in the melted butter and shredded cheese, making sure not to overmix.
- Grease waffle maker with cooking spray or melted butter and add batter (1/2 cup for regular type waffle iron and 2/3 to 3/4 cup for a Belgian style maker).
- Cook until browned and crispy, approx. 10 minutes (or follow guidelines for time from your waffle maker manufacturer).
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Chicken Chili Over Cheddar Cornbread Waffles
Yield: 4-6
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Chicken Chili Over Cheddar Cornbread Waffles
1 tablespoon
Olive oil
1 lb
1
Onion, peeled & diced
2 cloves
Garlic, peeled & minced
1 tablespoon
Chili powder
1 teaspoon
Smoked paprika
1 teaspoon
Ground cumin
1 teaspoon
Chipotle chili powder
1 can
Fire roasted diced tomatoes
1 can
Zesty chili style diced tomatoes
1 can
Tomato sauce
1 can
Chili flavored red kidney beans/pinto beans
1 can
Black beans, drained & rinsed
1 teaspoon
Salt
1/2 teaspoon
Pepper
Cheddar Cornbread Waffles
Your favorite chili toppings
1 1/2 cups
All purpose flour
1 cup
Yellow cornmeal (not cornbread mix)
2 teaspoons
Sugar
2 teaspoons
Baking powder
1 teaspoon
Baking soda
1 teaspoon
Salt
2 cups
Buttermilk
2
Eggs
6 tablespoons
Melted butter
2 cups
Shredded cheddar cheese
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add ground chicken and chop up as it browns.
- Add diced onions and cook until tender (2-3 minutes), and then add minced garlic, cooking for an additional minute.
- Combine chili powder, smoked paprika, cumin and chipotle chili powder in a small bowl to combine, sprinkle over cooked chicken, and stir to coat all of the ingredients in the pan while cooking for an additional minute.
- Add tomatoes, tomato sauce, and all of the beans and mix together with chicken.
- Stir in salt & pepper, reduce heat to simmer, and cover; simmer for at least 30 minutes, but flavors combine better if simmered for about 2 hours.
- While chili is cooking, make the cheddar cornbread waffles.
- To assemble and serve, place a waffle or 2 on a plate, top with the chicken chili and your favorite chili toppings like sour cream, cilantro, jalapenos, etc.
- Preheat your waffle iron to medium-high.
- Whisk dry ingredients together in a medium sized mixing bowl.
- In a smaller bowl, whisk together buttermilk & eggs.
- Add the buttermilk/egg mixture to the bowl of dry ingredients, just until incorporated (lumpy is ok!).
- Fold in the melted butter and shredded cheese, making sure not to overmix.
- Grease waffle maker with cooking spray or melted butter and add batter (1/2 cup for regular type waffle iron and 2/3 to 3/4 cup for a Belgian style maker).
- Cook until browned and crispy, approx. 10 minutes (or follow guidelines for time from your waffle maker manufacturer).
