Tex Mex Chili and Cornbread Waffles

Diane Hopson Smith


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!


★★★★★ 1 vote

4 to 6
20 Min
15 Min
Stove Top


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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
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
1/4 tsp
cayenne pepper, optional (i like a little heat)
(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


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


cheese, shredded
sour cream
jalapeno rings
black olives
sliced avocado

How to Make Tex Mex Chili and Cornbread Waffles


  • 1CHILI: 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.
  • 2CORNBREAD WAFFLES: Stir together cornmeal, flour, salt, cayenne, & sugar. In another bowl mix egg, milk, butter and corn.
  • 3Add wet ingredients to dry and stir until moistened.
  • 4Bake in a preheated waffle iron until crisp and browned.
  • 5Serve with your favorite toppings.

Printable Recipe Card

About Tex Mex Chili and Cornbread Waffles

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

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