This week for Slow Cooker Saturday-- Chili over Cornbread Waffles.
I know it is almost July and it could be said that it isn't really chili weather.
However, I have men of both normal and itty bitty size and a chili craving can not be thwarted just because it is the wrong season.
When they want chili, chili must be made.
However, I decided to make slow cooker chili so that I didn't have to sweat it out over a stove. This way they got chili and I remained cool and collected (aka not sweating like a man through my shirt).
Then Hubby requested cornbread waffles be served with the chili. This is what happens when your husband likes to peruse Pinterest.
So I tweaked a slow cooker chili recipe that I found. I am NOT a burn your mouth and innards kind of chili gal. So this recipe is very mild. Just enough season and heat to know you are eating chili. If chili can be light and refreshing, this is it.
Then I made a basic cornbread recipe and simply cooked it in a greased waffle iron.
A topping of sour cream and cheese, and the result is...
A really satisfying, no-fuss Summer and kid friendly chili.
Slow Cooker Chili Over Cornbread Waffles
chili adapted from Jimmy Fallon via Martha Stewart
2 Tablespoons olive oil
3 lbs ground beef (90/10)
salt and pepper
1 white onion, diced
1 1/2 teaspoons minced garlic
1 jalapeno, seeded and finely chopped
1/4 cup chile powder
1 Tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28oz) cans of whole tomatoes, roughly chopped in juices
1/3 cup chopped cilantro
2 (15oz) cans kidney beans drained and rinsed
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow corn meal
1 cup all purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
shredded cheddar cheese
To make the chili, in a large skillet heat 1 tablespoon of olive oil. Cook the ground hamburger. Season with salt and pepper. Drain fat and set aside.
In the skillet, heat up the other tablespoon of oil. Cook the onions, garlic, and jalapeno. Cook for about 5 minutes, until translucent. Set aside.
In a slow cooker, combine beef, onion mixture, chili powder, oregano, cumin, cayenne pepper. Stir to combine. Add in tomatoes and cilantro. Cover and cook on high for 5 hours
Add in kidney beans and season again with salt and pepper. Cook uncovered for 30 minutes, or until thickened.
When the chili is done, turn down to low and make the waffles.
Heat the waffle iron.
Beat eggs in a bowl. Stir in milk, oil, corn meal, flour, sugar, baking powder, and salt until smooth. Batter should be smooth and pourable. If it is too thick add a tablespoon of milk at a time.
Grease waffle iron. Pour some of the cornbread mixture into the waffle iron. Cook until done.
Serve chili over a warm cornbread waffle. Top with cheese and sour cream.