Hatch Chili and Cornbread Waffle

Top waffles with chili, fried eggs, sour cream, cheese and green onions.
Hatch Chili and Cornbread Waffle
Hatch Chili and Cornbread Waffle

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Hatch Chili

  • .

  • 1-3

    HATCH CHILES, BASED ON SPICE PREFERENCE

  • OIL, AS NEEDED

  • 3/4

    – 1 LB BONELESS BEEF SHANK CUT INTO 1/2 INCH CUBES

  • 1

    ONION, DICED

  • 1

    TEASPOON CUMIN

  • 14 OUNCE CAN CRUSHED TOMATOES

  • SALT AND FRESHLY GROUND PEPPER TO TASTE

  • .

  • Cornbread Waffle

  • .

  • 2/3

    CUPS FLOUR

  • 1/2

    CUP CORNMEAL

  • 3

    TABLESPOONS SUGAR

  • 1

    TABLESPOON BAKING POWDER

  • 1/4

    TEASPOON SALT

  • 1/4

    CUP (1/2 STICK) BUTTER, MELTED AND COOLED

  • 1

    EGG, LIGHTLY BEATEN

  • 1/3

    CUP MILK

Directions

Chili Start off by charring the chilis. You can either do them directly on the grates of your gas grill or you can do it in your oven using the broil function. If using a gas grill, place the chili directly on the grate and turn the gas up to high and let the skin blister and turn black. Use a pair of tongs to flip and char evenly. If using the oven, turn the oven to broil and place the chilis on the rack closest to the top of the oven. Keep and eye on them as they turn black and turn, using tongs, as needed. When all the skin is charred, place the chili in a bowl, cover and let sit. The steam will help the skins slip off more easily. When the chilis are cool, rub away the charred peel and cut away the stem. If you are adverse to spice, remove the seeds and ribs. Chop into small pieces and set aside. In a deep pot, heat up a bit of oil over medium-high heat. When hot, add the beef cubes and sear on all sides until a deep brown. Remove from the pot and set aside. Add the onions to the pot and brown slightly, 1-2 minutes. Add the meat back in as well as the peppers, cumin and crushed tomatoes. Bring to a simmer and stew, covered on low for 1 hour. Stir occasionally. After an hour the meat should be tender. If not, continue to simmer for another 30 minutes. Taste and season with salt and pepper as needed. At this point, you can refrigerate the chili until the next morning. Cornbread Waffle In a bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a liquid measuring cup, mix the melted butter, egg, and milk. Add the wet ingredients to the dry, stirring until just combined. Let sit while you heat up your waffle iron. Grease your waffle iron if needed and cook waffles according to waffle iron instructions or until the waffles are golden brown and crispy.

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