Last night was one of the many leftover nights we have. Leftovers usually end up being lunch for Jeremy or both of us the next day unless there is a bunch then it may end up another dinner…or if there’s not much leftover then just part of another meal in some form or fashion. However, last night was perfect for leftover chili from the night before. Last week while playing on Pinterest, while feeding Isaiah, I came across this recipe that used cornbread waffles with chili which I thought was pretty neat . In an effort to make it not feel like leftovers I decided to give this idea a try and broke out the waffle iron. I was feeling a little lazy last night and to be honest, I just really like the taste…reluctantly I admit to breaking out a box of jiffy corn muffin mix. I know, I know I’m a hippocrit…but what can I say, I’ve tried many recipes for cornbread and just haven’t found one I really like. Feel free to share if you have a good cornbread recipe! I like it sweet or spicy! Again, I was feeling a little lazy so I didn’t kick up the cornbread. Instead of using cows milk I used almond milk. In the waffle iron it went. Unfortunately when it came time for it to come out I was rather disappointed, as It turned into a mess. I tried again, thinking I had perhaps not let it cook long enough, with the same result. But hey, it was still cornbread so on the plate it went.
Now, the other night when I made chili it was not a planned thing…as many of our meals aren’t. So I just used what I had on hand that seemed appropriate. With no kidney beans the chili looked different but still taste excellent. I normally top my chili with lots of cheese and sour cream (Jeremy still opted for a good sharp cheddar) but since I can’t go there at the moment I found a new favorite with chopped avocado (you’ll learn I am an avocado freak) and chowd down. We both cleaned our massive plates while it was actually still hot. I may play more with the waffle concept, but I think there should be more binder to help it hold together…we’ll see.
Now, with the chili I must warn you that the spices are estimates. I’m a free pourer and taster as I cook….perhaps I should start measuring. Regardless, season to taste, this is more of an estimated guide to my taste..your may be different. 🙂 warming, healthy meal on a cold evening. Oh, and this could easily be turned into a vegetarian friendly meal by simply omitting the meat. Enjoy!!
2 lbs ground meat (I used venison here, but I think chicken or beef or even sausage would work)
2 medium onions diced
1 can green chili
2 can white beans
1 can black bean
1 can diced tomatoes
1 can cream corn
1/4 tsp ground red cayenne
5 turns of black pepper
1 tsp kosher salt
5 garlic cloves pressed/minced
Begin cooking meat in pot. Half way through add onion and garlic. Cook till meat is done. Add spices. Wait a minute. Add beans and tomatoes. Simmer. Dance with spouse. Add cream corn (can reserve some for cornbread if you choose). Taste, add additional spice to desired heat. Simmer till desired thickness. Serve atop cornbread type item. Top with diced avocado. Add a good cheese if you wish too. Enjoy!!