Chili Cheese Cornbread Waffles
(Makes about 6)
For the waffles:
1/3 cup oil
1 cup milk (plus a couple more tablespoons if needed)
1/4 cup sugar
1 1/4 cup cake flour
1 1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
Preheat waffle iron to high. Mix together the oil, eggs, and milk. In a separate bowl mix the sugar, flour, cornmeal, baking powder, and salt. Add the the egg mixture and mix until combined. Add a tablespoon a couple more tablespoons of milk if it's too thick. Cook according to waffle iron directions.
For the chili:
A couple pounds of ground beef
About 1/2 of a white onion, chopped
A few sticks of celery, chopped
A few garlic cloves, minced
A couple cans of chili beans
A couple cans of chopped tomatoes
A can of V8 juice or regular tomato juice
1/4 cup corn starch or flour
A few tablespoons brown sugar
Heat a little oil or butter in pot on high heat and add the onion, garlic, and celery. Cook until they begin to brown. Reduce heat to medium-high and add the meat and season generously with chili powder, paprika, garlic powder, dried oregano, and salt and pepper. Cook meat until browned and drain. Add the beans and tomatoes. Whisk together the tomato juice and corn starch or flour and add that too. Add a couple tablespoons of brown sugar and allow to simmer until thickened.
To assemble waffles, put some chili on top of them and a pile of grated cheddar cheese. Put under the broiler or in the microwave just until melted (if you use the microwave don't do it for very long or the waffles will get soggy). Top with sour cream if desired.