Cornmeal Waffles with Spicy Chili

Now that the weather is getting colder, it's time for chili! I ran across this recipe at the last minute yesterday and I was so happy that I decided to refer to my culinary go-to, Paula Deen, before making dinner. I wanted to try this recipe because of the accompaniment of the cornmeal waffles. Who has ever heard of waffles with chili? These waffles aren't the sweet, breakfast kind - they're savory. They actually taste just like cornbread, but just in waffle form. I'm definitely going to start serving these with all my chili!

CORNMEAL WAFFLES WITH SPICY CHILI

Cornmeal waffles:

• 1 3/4 cup flour
• 1 1/4 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup milk
• 3 tablespoons canola oil
• 2 large eggs

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, sour cream and chopped fresh cilantro.

Spicy Chili:

• 1 pound lean ground chuck
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 2 (15-ounce) cans ranch-style beans
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.

Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.