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Recipe: Trina's Beef Brisket Chili with Cornbread Waffles

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.

Trina's Beef Brisket Chili With Cornbread Waffles Ingredients

  • 3 tablespoons olive oil

  • 1 large yellow onion, chopped

  • cup ancho chili powder

  • cup unsweetened cocoa powder

  • 4 large cloves garlic, minced

  • 1 tablespoon dried oregano

  • 1 tablespoon ground cumin

  • kosher salt

  • 1 teaspoon freshly ground black pepper

  • ? teaspoon ground cayenne pepper, or more to taste

  • 1 (28 ounce) can fire-roasted diced tomatoes with juice

  • 1 (12 ounce) bottle lager beer (such as Corona)

  • 2 (15 ounce) cans ranch-style beans

  • 1 pound cooked beef brisket, cut into 1/4-inch cubes

  • 1? cups beef broth

  • teaspoon liquid smoke flavoring

  • 1 (7.5 ounce) package corn bread mix (such as Jiffy)

  • 1 egg

  • 1 tablespoon sour cream

  • ? cup milk, or as needed

How to Make Trina's Beef Brisket Chili With Cornbread Waffles

  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 manufacturers 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.

Trina's Beef Brisket Chili With Cornbread Waffles Nutritions

  • Calories: 452.7 calories

  • Carbohydrate: 38.8 g

  • Cholesterol: 63.8 mg

  • Fat: 22.9 g

  • Fiber: 7.7 g

  • Protein: 20.6 g

  • SaturatedFat: 7.5 g

  • ServingSize:

  • Sodium: 1349.2 mg

  • Sugar: 6.6 g

  • TransFat:

  • UnsaturatedFat:

Trina's Beef Brisket Chili With Cornbread Waffles Reviews

  • 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.

  • Great flavor and easy to make it my friends love when I make it

  • I used twice the brisket recommendation as it was leftover from a couple briskets I smoked for a party. Everyone loved the waffles - I served them on the side for people to use as they pleased. This was a great recipe for leftover brisket and I strongly recommend giving this a try.

  • 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 wont)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.

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