Chili & Cornbread Waffles

October 15th, 2012  |  Family Dinner  |  0 Comments

I tend to be annoyed by folks who don't share recipes.  I believe that a true foodie wants the rest of the world to be able to cook and enjoy delicious food no matter who is making it!  I have always shared any recipe that anyone's asks me for.... except my chili. And it's not like I tell anyone that it's top secret and that I can't share, I just conveniently avoid or forget to actually ever send it or else I tell them to come over and I will make it FOR them again.

The reason for this quirky behavior surrounding my chili is that I'm sorta embarrassed to tell folks about my "secret ingredients".

It wasn't until a few months ago when Pioneer Woman shared her spaghetti sauce recipe and made the whole thing from scratch and then threw in a jar of bottled marinara to the mix that I began contemplating sharing my chili recipe.

Do you see where I'm going here????

It's true. I prepare an entire chili recipe from scratch and then toss in a little package of chili seasoning to heighten the flavors.  There! I said it.  Gosh, it feels so good to come clean!

Now, it's not just the chili packet.  I'm also incredibly particular as to what beans I will use in my chili.  I don't like there to be too many beans, so I keep the ratio low and I also can't stand great big hard kidney beans in my chili either.  For me, there is no substitution for these non-gourmet, generic looking beans called Ranch Style beans.  My grandfather loved these beans and used to eat them straight out of the can (heated, of course).  Though their packaging may be deceiving, they are rather delicious and absolutely perfect for chili!

But that's not all.... while this recipe would work just fine using all ground beef or turkey, I prefer to throw in a good bit of pork along with it.  Plain ground pork will work and so will mild Italian sausage.  I just like the extra salty tang the pork gives it.  I know a lot of folks don't eat pork, and if you want to leave it out, I'll never know!

So without further adieu, here is my "top secret" chili recipe...



1 large onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 lb ground beef
3/4 lb mild Italian sausage
splash of wine to deglaze the pan
15oz can Ranch Style beans
28 oz can diced tomatoes
1 can water
1 package chili seasoning

Shredded cheddar cheese
Diced red onion
Sour cream
Hot dogs


In a large Dutch oven over medium high heat, add olive oil, onions and bell peppers.  Cook, stirring often for about 5-6 minutes until vegetables begin to soften.  Sprinkle in chili powder, cayenne, salt and pepper and stir well.  {If necessary, add a splash of wine to deglaze the pan}.

Add in meat and continue cooking, stirring and breaking up the meat with the back of a wooden spoon.

When the meat is cooked through, add in seasoning packet and stir well.

Mix in Ranch beans, one can of water {fill up the bean can with water} and the tomatoes.

Bring mixture to a boil and then reduce heat to low.  Simmer chili, covered, for about 20 minutes.

Remove lid and continue cooking for another 20 minutes.

Serve chili with cornbread waffles {recipe follows} and toppings of your choice.

Cornbread Waffles



1 box Jiffy corn bread mix
1 egg
3/4 cup milk
2 tablespoons canola oil
2 tablespoons sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper


In a large mixing bowl, mix together all ingredients and cook in your waffle maker according to manufacturer's instructions.  Serve warm with butter and chili.



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