Cheesy Cornbread Waffles and Chili
Cheesy Cornbread Waffles and Chili (Comfort Food Favorite)
These cheesy cornbread waffles and chili are the ultimate comfort food combination. With slightly crispy, golden cornbread waffles topped with rich, hearty chili, this recipe brings together two classic favorites into one cozy, satisfying meal.
The waffles have a light sweetness and a cheesy bite, while the chili is bold, savory, and just a little spicy. It’s the perfect dish for cool nights, family dinners, or anytime you want something warm and filling.
Why You’ll Love This Recipe
- Classic comfort food combination
- Crispy, cheesy cornbread waffles
- Hearty, flavorful chili
- Perfect for cold weather meals
- Easy to make and family-friendly
Ingredients
Chili
- 1 lb ground sirloin
- 1 large sweet onion, chopped
- 1 teaspoon minced garlic
- 1 (15–17 oz) can dark red kidney beans, drained and rinsed
- 1 large can tomato juice (44–50 oz)
- 1 cup ketchup
- Garlic salt, to taste
- Seasoned salt, to taste
- Seasoned pepper, to taste
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1/3 cup brown sugar
Cornbread Waffles
- 2 boxes Jiffy cornbread mix
- Eggs (as directed on package)
- Milk (as directed on package)
- 1 cup shredded Colby Jack cheese
- Cooking spray
Instructions
1. Make the Chili
In a large pot or Dutch oven, cook ground sirloin over medium heat until fully browned and no pink remains. Drain excess fat.
Season the meat with garlic salt, seasoned salt, and seasoned pepper. Stir well.
Add chopped onion and cook until slightly softened. Stir in minced garlic.
Pour in tomato juice and stir. Add a bit more garlic salt and seasoned salt if desired.
Add kidney beans, ketchup, cumin, chili powder, and brown sugar. Stir until fully combined.
Reduce heat to low and simmer for 2–3 hours, stirring occasionally.
Taste and adjust seasoning as needed:
- Add more cumin for deeper flavor
- Add more chili powder for extra heat
- Adjust salt or sweetness to preference
2. Make the Cornbread Waffles
Preheat waffle iron and lightly spray with cooking spray.
In a large bowl, prepare both boxes of cornbread mix according to package directions using eggs and milk.
Stir in shredded Colby Jack cheese until combined.
Pour batter into waffle iron and cook according to your waffle maker instructions (usually about 6–8 minutes) until golden and crisp.
Transfer cooked waffles to a baking sheet and keep warm in a 250°F oven until ready to serve.
3. Assemble and Serve
Place a warm cornbread waffle on a plate.
Top generously with chili and sprinkle with additional shredded cheese if desired.
Serve warm.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 2–3 hours (chili) + waffles
- Total Time: 2 hours 30 minutes – 3 hours 20 minutes
- Servings: 6–8
Tips for Best Results
- Let chili simmer longer for deeper flavor
- Keep waffles warm in the oven so everything is ready at once
- Don’t overfill waffle iron to prevent overflow
- Use freshly shredded cheese for best melt and flavor
Variations
- Add jalapeños to waffles for a spicy kick
- Top with sour cream or green onions
- Use ground beef or turkey instead of sirloin
- Add shredded cheddar on top for extra richness
Storage
- Store chili in the refrigerator for up to 4 days
- Freeze chili for up to 2 months
- Store waffles separately and reheat in oven or toaster
These cheesy cornbread waffles and chili combine crispy, cheesy waffles with a rich, flavorful chili for the ultimate comfort food meal. Perfect for cozy nights and family dinners, this recipe is simple, satisfying, and sure to become a favorite.
