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Chili with Cornbread Waffles

Y’all are just going to have to trust me on this. A little kick and spice in the chili, plus a little sweet from the waffles…a totally party on the plate and on your palate. Also, I thought that I had some shredded cheese in the freezer to add on top of these waffles, but I must have used it all up without realizing their wasn’t another bag in the freezer. Doh. I just added some sliced cheese between the chili and waffles and it was perfectly delicious. Next time I make these, I’ll certainly be topping with sharp cheddar shredded cheese.

Also, I’m so glad that I made 2 batches of these waffles. I made a batch with regular flour, as well as a batch with gluten free flour for my gluten-free/gluten-limited little dude. We had plenty leftover with requests to put them into lunchboxes. Win-win.

(Note: I substituted 1:1 flour with this gluten free all purpose baking mix.)

Hope y’all enjoy these! 

Chili with Cornbread Waffles

Adapted from Yammie’s Noshery

Yield – 6 waffles, 8 servings of chili

Preparation Time – 20 minutes

Cooking Time – 8 hours in slow cooker for chili, about 30 minutes for the waffles



  • 1 bag Hurst Slow Cooker Chili Beans and seasoning
  • 1 lb cooked ground beef
  • 1 small onion, chopped
  • 1 small pepper, seeded and chopped
  • 1 15 oz. can diced tomatoes
  • 1 6 oz. can tomato paste
  • Salt and pepper to taste

Cornbread Waffles:

  • 1/3 cup oil
  • 6 eggs
  • 1 cup milk plus 2 Tbsp
  • 1/4 cup sugar
  • 1 1/2 cup flour
  • 1 1/4 cup yellow cornmeal
  • 1 Tbsp baking powder
  • Big pinch salt


  • Add all the chili ingredients to 5 qt or larger slow cooker, along with 7 cups of water. Stir together. Set the slow cooker on low and cook for 8 hours.
  • Before dinner, prepare the cornbread waffles by whisking all the waffle ingredients in a mixing bowl. Batter should be thick, but still flow easily off the whisk. Cook the waffles according to manufacturer directions. Makes 6 waffles.
  • Plate the waffles and then top with chili and cheese and any other favorite toppings ~ sour cream, sliced green onions.
  • Serve Chili with Cornbread Waffles.

This recipe is featured on SouthernPlate.com’s Meal Plan Monday #53.