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Cornmeal Waffles with Spicy Chili


Recipe courtesy Paula Deen (PD magazine, Sept/Oct. 2007, pg. 45)
Prep Time: 20 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 to 5 servings

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  • 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
  • Spicy chili, recipe follows
  • Shredded Cheddar, for garnish
  • Sour cream, for garnish
  • 2 pounds lean ground chuck
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1 tablespoon fresh ground black pepper
  • 2 (15-ounce) cans ranch-style beans (optional)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can niblet corn, drained
  • 1 (10-ounce) can diced tomatoes and green chiles



Step 1

Preheat waffle iron according to manufacturer's instructions.
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. Set aside and keep warm.
Serve with Spicy Chili. Garnish with shredded Cheddar and sour cream.

Spicy Chili:

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, garlic, chili powder, cumin, oregano, salt and pepper.
Stir in beans, tomato sauce, corn, diced tomatoes and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

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