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CHILI WITH CHEDDAR JALAPENO CORNBREAD WAFFLES

Active Time : 1 Hour 10 Minutes
Total Time : 1 Hour 10 Minutes
Serves : 10
INGREDIENTS
  • 1 93% lean pound lean ground beef
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped fine
  • 1/4 teaspoon salt
  • 2 tablespoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cans (16 oz each) dark red kidney beans, drained, rinsed
  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 14.8 oz can (15 oz each) OR 1 carton
  • PAM® Original No-Stick Cooking Spray
  • 2 pkgs (8.5 oz each) corn muffin mix
  • 2 eggs
  • 3/4 2% cup reduced fat
  • 1 cup shredded sharp Cheddar cheese
  • 1/3 cup nacho jalapeño peppers, chopped fine
  • Sour cream or shredded Cheddar cheese, optional
DIRECTIONS

Heat large saucepan over medium-high heat. Add beef, onion, garlic and salt; cook 7 minutes or until beef is browned and no longer pink. Stir in chili powder, cumin and oregano. Add beans, undrained tomatoes and tomato sauce. Bring mixture to a boil. Reduce heat; simmer 30 minutes, stirring occasionally.

Meanwhile, spray waffle iron with cooking spray; heat. Prepare waffles by combining corn muffin mix, eggs, milk, cheese and jalapenos in medium bowl until blended. Pour batter, in batches, on waffle iron; cook each batch 3 to 4 minutes or until golden brown.

Serve chili on top of cornbread waffles. Top with sour cream or additional shredded cheese, if desired.