TEX MEX CHILI AND CORNBREAD WAFFLES

Tex Mex Chili and Cornbread Waffles image

Provided by Diane Atherton

Categories Chili

Time 35m

Number Of Ingredients 28

2 lb grilled steak (i used new york strips) (you could use other cuts of meat if desired)
1/2 large onion, chopped
1 large bell pepper, chopped
1 jalapeno pepper, seeded and chopped (remember to wear gloves when working with hot pepper and keep hands away from face)
2 Tbsp cooking oil
2 tsp chili power (can use hot if desired)
1/2 tsp cumin
1/4 tsp cayenne pepper, optional (i like a little heat)
1 (14 oz) can pinto beans, rinsed and drained
1 c corn, fresh or frozen (thaw if frozen)
1 large red tomato (fresh out of the garden if possible), diced
salt and pepper to taste
CORNBREAD WAFFLE
1 1/2 c self rising yellow corn meal
1/2 c self rising flour
1/2 tsp salt
1/4 tsp cayenne pepper
1 Tbsp sugar
1 large egg
1 1/2 c milk
1/4 c butter, melted
1 1/2 c corn, fresh or frozen (thaw if frozen
TOPPINGS
cheese, shredded
sour cream
jalapeno rings
black olives
sliced avocado

Steps:

1. CHILI: Slice grilled steak into thin bite size pieces; set aside. Saute onion, bell pepper and jalapeno in oil over medium heat until slightly tender; add steak and heat. Add remaining ingredients and heat through.
2. CORNBREAD WAFFLES: Stir together cornmeal, flour, salt, cayenne, & sugar. In another bowl mix egg, milk, butter and corn.
3. Add wet ingredients to dry and stir until moistened.
4. Bake in a preheated waffle iron until crisp and browned.
5. Serve with your favorite toppings.