Dear Summer: Thanks for the great grilling and salad memories. Honestly, we had a really nice time! That being said, I am over you. I am ready for my house to smell like mulled cider and roasted root vegetables. I am ready for my flip-flops to flippity-flop into the storage bin and my favorite leather boots to make their debut. Last, but not least, I am ready for football. I don’t necessarily like to watch the football games – I mean, let’s not get silly. No, I am ready for the excuse that a football game gives me to have friends over! I recently heard a football jingle on the TV and had an immediate urge to make chili. I swear, it could have been written up as an example of Pavlovian conditioning. I get that it may be tad clichéd, but honestly, if there is one trifecta that will stand the test of time, it is fall+football+chili. Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. Lately, what I find even more intriguing than what type of chili to make is what to nestle underneath. Enter… Chili with Cheesy Cornbread Waffles.
Cornbread waffles! How cool is that? I mean, cornbread is a definite chili side-staple. Can you even have chili without cornbread? I am not sure it is legal. So, let’s talk about how to get creative and make Chili with Cheesy Cornbread Waffles.
This whole meal is pretty quick and easy from start to finish – we are talking only 60 minutes. To stay efficient, I like to prep my ingredients before I brown the beef.
After the meat is browned, it is time to add the remaining chili ingredients to the saucepan. This way, I can let it simmer while I make the waffles.
This part is fun because the kids can have a hand in measuring the ingredients and making the waffles. I find that when my kids make a meal, they are more likely to eat their creation. It is a win-win!
After the waffle ingredients are combined and the batter is ready, I’ll pour about 2/3 cup of batter into a preheated and prepared waffle iron. The kids can help with this part, too, but remember to be careful of the hot waffle iron.
As soon as the waffles are ready, remove them from the iron and top them with some of that delicious Deli American. While I make the remaining waffles, I simply cover the cheesy waffles with foil and set them aside.
Word of caution: cornbread waffles with cheese are pretty tasty in their own right. You might need to put them out of reach of the little people in your home (or any hungry, big people). That way, they will survive long enough to get topped with the chili you have been simmering for the last 40 minutes.
Okay, all the waffles are ready and cheesy – let’s top them with that chili we have been -smelling all this time!
Chili with Cheesy Cornbread Waffles is one of those perfect fall comfort meals that make you feel like you wrapped a fleece blanket around your insides. I’m so excited to share this meal with family and friends. Afterwards, I can cozy-up on the couch while the football announcers gently lull me into a fabulous afternoon…nap.
Oh – and one more thing! Though cornbread waffles are pretty nifty, they are not the only way carry your chili in a unique and tasty way. If you are interested in other creative ways to carry your chili, click on the links to the following recipes for: Cincinnati Chili, Cheddar Chili Cups, Chili Biscuits, Chili In The Round and Easy Black Bean Chili On Rice.
Meals like this make it easy to say, “Sayonara” to summer….until February…in Minnesota. Wait, summer, can we talk?