Tuesday, December 23, 2008

Paula Deen's Spicy Chili with Cornbread Waffles

This recipe is from Paula Deen (of course). Anything so sinfully delicious and comforting would be. I don't make her recipes all too often since they are so dangerous, but you could easily slim this down if you wanted to by omitting the waffles (heaven forbid), using fat free or lowfat sour cream to garnish, omitting the cheese.... but why on earth would you want to?

The recipe on Food Network's website is here:

You might notice I changed the name of the recipe and switched the order around. That's simply because I think the chili is the true star of this recipe and I think it's a little counter-intuitive to list the waffle recipe first. I made the waffles while the chili was simmering, so it makes sense to me to just go ahead and make the chili first, and then make the waffles. But to each her own, I suppose. Paula does, after all, have her own shows, restaurants, and megabucks cooking empire and I just have this little food blog here no one reads, so why would you listen to me?

Paula Deen's Spicy Chili with Cornbread Waffles

Spicy Chili Ingredients:
  • 1 pound lean ground chuck 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon fresh ground black pepper
  • 2 (15-ounce) cans ranch-style beans (Note: I could not find these at Target, so I just used
  • 2 15oz cans of seasoned pinto beans and it turned out just fine.)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can niblet corn, drained
  • 1 (10-ounce) can diced tomatoes and green chiles

Spicy Chilli Directions:

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

While the chili is simmering, make your waffles. Now, if you don't have a waffle maker, you could certainly just make corn pancakes in a skillet. Or cornbread muffins. But trust me, if you DO own a waffle maker (and this recipe might just be grounds to go out and buy one if you don't) you are gonna want to make these waffles.

Before I list Paula's recipe for the waffles, I have a confession to make........

I cheated.

I used Jiffy Corn Muffin Mix to make the waffles. I know, I know. But it really saved me time. And I have an obsession with Jiffy Corn Muffin Mix. It makes the best sweet cornbread. Until I taste homemade that's better, I won't back down from that. So, if you need to save some time, use the Jiffy box. It's okay. No one will know. Just follow the directions on the box.
But for you pretentious people that would like to make it homemade, here's the recipe:

Cornmeal Waffles Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups milk
  • 3 tablespoons vegetable oil
  • 2 large eggs

Cornbread Waffles Directions

Preheat waffle iron according to manufacturer's instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
Serve waffles topped with heaping spoonfuls of Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro (unless you hate cilantro like I do, then by all means leave it out).

Trust me when I say you have got to try this recipe. As Paula would say, it's truly "out of this world"!

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