Ingredients:

  • 2 lbs beef chuck, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 2 cups beef bone broth
  • Salt and black pepper to taste
  • 1.5 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1.5 cups full-fat buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup sharp cheddar cheese, shredded

Instructions:

  1. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the beef chuck in batches until a deep brown crust forms. Remove meat and set aside.
  2. In the same pot, sauté the diced yellow onion and minced garlic until translucent and fragrant.
  3. Return the beef to the pot. Stir in chili powder, cumin, smoked paprika, crushed tomatoes, and beef bone broth. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for at least 90 minutes. Stir in the kidney beans during the last 30 minutes of cooking. Simmer until beef is fork-tender and sauce has thickened.
  5. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, eggs, and melted butter.
  6. Gently fold the wet ingredients into the dry until just combined, then fold in the shredded cheddar cheese. Let the batter rest for 10 minutes.
  7. Preheat a waffle iron and grease lightly. Pour batter onto the iron and cook until the waffle is golden brown and crispy.
  8. Serve the hot beef chili generously over the fresh cornbread waffles, garnishing with sour cream, jalapeños, or extra cheese if desired.