Tex Mex Chili and Cornbread Waffles

Diane Hopson Smith

By
@DeeDee2011

Next time you grill out or grill in, throw on a few extra pieces of steak to use for another day. You are not limited to just steak; chicken, pork, roast, turkey would also work great.

This is a drier version of chili that I like to serve over cornbread waffles.

Hope you enjoy!


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Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 lb
grilled steak (i used new york strips) (you could use other cuts of meat if desired)
1/2 large
onion, chopped
1 large
bell pepper, chopped
1
jalapeno pepper, seeded and chopped (remember to wear gloves when working with hot pepper and keep hands away from face)
2 Tbsp
cooking oil
2 tsp
chili power (can use hot if desired)
1/2 tsp
cumin
1/4 tsp
cayenne pepper, optional (i like a little heat)
1
(14 oz) can pinto beans, rinsed and drained
1 c
corn, fresh or frozen (thaw if frozen)
1 large
red tomato (fresh out of the garden if possible), diced
salt and pepper to taste

CORNBREAD WAFFLE

1 1/2 c
self rising yellow corn meal
1/2 c
self rising flour
1/2 tsp
salt
1/4 tsp
cayenne pepper
1 Tbsp
sugar
1 large
egg
1 1/2 c
milk
1/4 c
butter, melted
1 1/2 c
corn, fresh or frozen (thaw if frozen

TOPPINGS

cheese, shredded
sour cream
jalapeno rings
black olives
sliced avocado

Directions Step-By-Step

1
CHILI: Slice grilled steak into thin bite size pieces; set aside. Saute onion, bell pepper and jalapeno in oil over medium heat until slightly tender; add steak and heat. Add remaining ingredients and heat through.
2
CORNBREAD WAFFLES: Stir together cornmeal, flour, salt, cayenne, & sugar. In another bowl mix egg, milk, butter and corn.
3
Add wet ingredients to dry and stir until moistened.
4
Bake in a preheated waffle iron until crisp and browned.
5
Serve with your favorite toppings.

About this Recipe

Course/Dish: Chicken, Beef, Chili
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy