Cornbread Waffles and Chili




2 lbs Hamburger (ground turkey works)
1 can (20oz) diced tomatoes with juice
1 can (20 oz) crushed tomatoes (or tomato sauce)
2 cans (10oz) pork and beans (whatever flavor)
1 can (18oz) red kidney beans (rinsed)
Chili Seasoning (to your taste – I like lots about 1/4 cup or more)
2 tbsp sugar (this brings out the flavor in the tomatoes)
1 tsp salt
1 tbsp or more of garlic powder
1 tsp onion powder
any other seasonings you would like.


Scramble fry the hamburger until cooked – drain. Add all of remaining ingredients and simmer over low heat for an hour or two, stirring often.

This makes a large pot, and will feed a family of 5 – 7

Cornbread Waffles

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Mix cornmeal and milk in a large bowl and let sit for 5 minutes. Then add the remaining ingredients and mix until smooth.

Pour a portion of cornbread mixture into pre-heated waffle maker. Wait 4 to 5 minutes until cornbread is cooked and golden.

(I doubled this recipe)

Serve warm chili over cornbread – garnish with grated cheese and sour cream (or greek yogurt)!