dinner tonight

spicy chili with cornmeal waffles. that's how we do it down south.

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
Preheat waffle iron according to manufacturer's instructions.
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.
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
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.
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

recipe courtesy paula deen.
* i substituted frozen corn for the canned. and if you want it to taste crazy good make sure you butter and syrup the waffles before topping it with the chili. trust me on this one.
bonus: extra waffles for breakfast tomorrow.