Trina's Beef Brisket Chili with Cornbread Waffles

Trina's Beef Brisket Chili with Cornbread Waffles

2
trinalily 0

"Golden brown, slightly sweet cornbread waffles perfectly complement the rich, smoky flavor of beef brisket chili. Serve chili on top of cornbread waffles; top with shredded cheddar cheese and chopped onions. I use fat-free cheese and also some sour cream on mine. This stuff is seriously delicious, so make sure to buy two boxes of cornbread."

Ingredients 1 h 45 m {{adjustedServings}} servings 453 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a heavy 6-quart pot over medium heat; cook and stir onion until soft and pale gold in color, about 15 minutes. Stir chili powder, cocoa, garlic, oregano, cumin, kosher salt, black pepper, and cayenne pepper into onion. Cook until fragrant, 1 to 2 minutes.
  2. Stir tomatoes and beer into the mixture until well-combined. Add ranch-style beans, beef brisket, and beef broth; bring to a boil. Reduce heat to low, cover, and simmer chili, stirring occasionally, until meat is very tender and flavors have blended, about 30 minutes. Season with liquid smoke flavoring, salt, and black pepper.
  3. Preheat a waffle iron on medium according to manufacturer's instructions.
  4. Whisk corn bread mix, egg, sour cream, and milk in a bowl to make a batter. Pour about 1/2 cup batter, or as needed, onto hot waffle iron, close lid, and bake waffle until golden brown, 2 to 3 minutes. Repeat with remaining batter. Serve chili over hot waffles.
Tips & Tricks
Easy Homemade Chili

This homemade chili is hearty and meaty, and is very quick to make.

HERDEZĀ® Roasted Pasilla Pepper Chili

See how to make a hearty, flavorful chili in your slow cooker.

Footnotes

  • Cook's Note:
  • Use pan juices from cooked brisket in place of beef broth (I used beef broth because I had no brisket juice).
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Reviews 2

  1. 2 Ratings

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mkstevens09
2/11/2015

Sorry, but this chili did not work out for us. I had really been looking forward to this, so it was disappointing. The flavor was just unusual, and not in a good way. Mixing ranch beans, beer, cocoa, and the other spices together had strange results that we found unpleasant. The redeeming thing about this recipe is the cornbread waffles. They were delightful! I would definitely make those again to serve alongside a different chili.

kooker1
11/3/2014

This was just okay to me. I think that the recipe calls for too much coco. I had to add beans and tomato sauce to try and fix the flavor. If I was to make this again (which I won't)I would use less coco or no coco. I also cut the brisket in cubes, then seasoned and browned the meat. after I cooked all the other ingredients, I poured all into a crockpot and let it cook.