Cornmeal Waffles with Spicy Chili

This recipe is from Paula Deen. I love her! She always has the yummiest stuff...guess us Southern girls know how to do it! =) A friend of mine, who I used to work with, posted a picture of this recipe that he made a while back. I thought it looked so yummy, that I went right to the Food Network website, searched for it, and added it to my Favorites. This was the perfect time to try it since it is a little chilly outside. I love a good, warm chili and cornbread on a chilly day. This chili was so easy, and SO YUMMY! It was quick, too! Only 30 minutes really. Anyone could whip this up. The presentation of the finished product, with the thick, hearty chili overflowing on top of a warm, golden cornbread waffle (yes, WAFFLE!), and topped with cheese, is so pretty! Here is the recipe and picture of the finished product...tell me what you think and if you try it out!

INGREDIENTS

• 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
• Chopped fresh cilantro leaves, for garnish

DIRECTIONS

1. Preheat waffle iron according to manufacturer's instructions.
2. 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.
3. 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 niblet corn, drained
• 1 (10-ounce) can diced tomatoes and green chiles

1. 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.
2. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

Yield: 10 to 12 servings