I was in the mood for something savory, and something a little sweet. So with my culinary wheels turning, I went searching for a recipe that would satisfy my cravings. This meal definitely delivers. The good news about this recipe is if you don't have a waffle iron, you can turn the batter into a delicious pan of cornbread, or even cornbread muffins. Speaking of waffle irons, I just want to say a huge thank you to my sister-in-law for buying us a waffle iron for our anniversary a couple of years ago. This is something I probably would not have bought for myself, and I would have been missing out on what is such a great kitchen appliance. Back to the topic at hand, you have to do whatever works for you. Just please make sure you try this dish. First, let's start with the chili. Here is my recipe:
1 tbsp olive oil
1 pound grass fed organic ground beef
1 medium onion, chopped
4 cloves of garlic, minced
1 jalepeno, minced
1- 12 ounce bottle of beer (I used and IPA)
1- 14 ounce can of organic diced tomatoes
1 can organic pinto beans, rinsed and drained
1 can organic dark red kidney beans, rinsed and drained
3 tbsp chili powder
1 tsp dried oregano
1 1/2 tsp cumin
salt & pepper to taste
Directions: In a soup pot, or dutch oven, heat the olive oil and add the ground beef. I like my chili to have some chunky bites of meat, so cook the meat leaving it in whatever size or shape you want. Add the onion, garlic, and jalapeno and cook for about 4-5 minutes until the vegetables start to brown and stick to the bottom of the pot. Add the bottle of beer and deglaze (scrape up any stuck bits of food) from the bottom of the pot. Add the tomatoes, beans, and spices and give it a stir. Cook on medium-high for about 15 minute with the lid partially on. After the 15 minutes, cover completely and cook on low for about 30 minutes. Season with salt and pepper and serve on top of cornbread waffle!!!
NOTES: As you can see, I use mostly organic ingredients. If you don't have organic, don't worry. Just use what you have!!
2 organic eggs
1 cup of organic 2% milk
1/4 cup of canola oil
1 1/2 cups of organic cornmeal (I use Bob's Red Mill)
1 cup of organic all-purpose flour
2 1/4 teaspoon baking powder
1/3 cup organic granulated sugar
1/2 tsp of salt
Directions: In a large bowl, add the eggs and whisk together. Add the milk and the oil, and whisk together. Add the dry ingredients and stir. Now cook the waffles according to the specifications of your waffle iron. If you don't have one, you can put the mix in an 8x8 baking dish and bake at 400 degrees for 20-25 minutes. If you wanted muffins, you would bake at 400 degrees for about 16 minutes.
Tips: If you are using a waffle iron, make sure you have a plate ready to accept the delicious goodies that will arrive hot off the press, and if using the measuring cup provided with your iron, have that ready to go before the next batch of waffles are ready to come off!!
NOTES: Please do not use a boxed baking mix. Keeping your pantry full of just a few staples, means you can cook just about anything you want anytime you want. You don't need to rely on boxed baking mixes for that, especially that famous baking mix in the yellow box with blue writing. That is not real food, and you don't want to give those trans fats to your family.