Wednesday, August 22, 2012

Cornbread Waffles with Spicy Chili

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
Garnish: shredded Cheddar cheese, sour cream, chopped fresh cilantro

1.Preheat waffle iron according to manufacturer’s instructions.
2.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, according to manufacturer’s instructions. Set aside and keep warm.

3.Serve with Spicy Chili. Garnish with shredded Cheddar cheese, sour cream, and chopped fresh cilantro, if desired

Spicy Chili
1 pound ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt

1.In a large Dutch oven, combine ground chuck, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until beef is browned and crumbly; drain.
2.Stir in beans, tomato sauce, corn, diced tomatoes and green chilies, chili powder, cumin, and salt. Bring to a boil over medium heat; reduce heat and simmer 30 minutes, uncovered, stirring occasionally.

* We all loved this recipe it a fun twist on Navajo tacos and was so simple to make. Everyone ate them up quick I give it a 5

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