Ingredients:

  • 1 cup Medium Grind Cornmeal
  • 1 cup All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups Cold Buttermilk
  • 4 tablespoons Unsalted Butter, melted (plus extra for greasing)
  • 1 pound Lean Ground Beef (or equivalent plant-based)
  • 1 medium Yellow Onion, finely diced
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (15 oz) can Canned Kidney Beans, rinsed and drained
  • 3 tablespoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 cup Beef Broth (or Vegetable Broth)
  • 1 tablespoon Olive Oil
  • Salt and Pepper, to taste
  • Sharp Cheddar Cheese (grated, for topping)
  • Sour Cream or Greek Yogurt (for topping)
  • Thinly sliced Spring Onions (Scallions, for garnish)

Instructions:

  1. Phase 1 - Sauté Aromatics (Chili): Heat olive oil in a pot over medium-high heat. Add diced onion and sauté until softened (5–7 minutes).
  2. Brown the Meat: Add the ground beef. Break up and cook until fully browned. Drain off excess fat.
  3. Season: Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
  4. Simmer: Pour in the diced tomatoes (with juice) and broth. Add the rinsed kidney beans. Bring to a simmer, then reduce heat to low. Cover and allow the chili to simmer gently for at least 30 minutes, stirring occasionally. Taste and adjust seasoning before serving.
  5. Phase 2 - Prepare Batter: Turn on the waffle iron to medium-high heat. Melt the 4 tablespoons of butter and set aside to cool slightly.
  6. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  7. Combine Wet Ingredients: In a separate medium bowl, whisk together the cold buttermilk and the lightly beaten eggs.
  8. Combine Wet and Dry: Create a well in the centre of the dry ingredients. Pour the buttermilk mixture and the slightly cooled melted butter into the well. Mix gently with a spatula just until barely combined. Do not overmix; a few small lumps are desirable.
  9. Phase 3 - Cook Waffles: Lightly grease the preheated waffle iron. Scoop the appropriate amount of batter (1/2 to 3/4 cup) onto the center of the hot iron.
  10. Cook: Close the lid and cook for 4–6 minutes, or until the steam stops and the waffles are deep golden brown and crisp. Transfer finished waffles to a wire rack to prevent steaming and keep them crisp. Repeat with the remaining batter.
  11. Phase 4 - Assembly: Place one or two warm cornbread waffles on a plate. Ladle a generous amount of hot chili over the waffle. Finish with a dollop of sour cream, a sprinkle of sharp cheddar, and a scattering of fresh spring onions.