Beef and Bacon Chili With Corn Bread Waffles

How to make Beef and Bacon Chili With Corn Bread Waffles Recipe - Waffle Amore Recipe From Judy Vandoorne San Jose, Ca

Serves 10

CORN BREAD WAFFLES:
2 cups (473ml) water
2 cups (473ml) milk
1/2 lb (227g) high-gluten flour
1/2 lb (227g) fine cornmeal
2 tbsp (19g) instant yeast
5 1/2 oz (156g) salted butter, melted
4 oz (113g) lard, melted
1 tbsp (8g) powdered sugar
2 large eggs, separated

BEEF AND BACON CHILI:
10 slices thick-cut bacon, chopped
1 1/2 large white onions, chopped
1 1/2 cloves garlic, minced
2 1/2 lb (1134g) ground beef
2 tbsp (14g) chili powder
2 1/2 tsp (6g) cumin
2 1/2 tsp (6g) smoked paprika
1 tbsp (7g) cayenne pepper
2 1/2 tsp (13g) kosher salt
1 1/2 (14-oz [392g]) cans whole tomatoes
1 (12-oz [340g]) can tomato sauce
1 (12-oz [352ml]) bottle Mexican beer
2 tsp (10ml) Worcestershire sauce
1 1/2 (14-oz [392g]) cans chili beans
Sour cream, for garnish
Cheddar cheese, for garnish
Chopped scallions, for garnish

Method:
To make the waffles, in a large bowl, mix the water and the milk together with the high-gluten flour, cornmeal and yeast. Whisk well to get all the dry ingredients incorporated. Add the melted butter, lard and powdered sugar and stir to combine.

Place the egg whites in a separate mixing bowl. Add the egg yolks to the batter and whisk until the egg yolks become incorporated.

Beat the egg whites until medium-stiff peaks form. Fold the egg whites into the batter using a whisk. Let it rise at room temperature, punch down, let it rise again and punch down. Refrigerate overnight.

Add the batter to a waffle maker and cook according to the manufacturer’s directions until golden and crispy.

To make the chili, in a skillet over medium heat, cook the bacon until crispy and then pour off most of the bacon fat, reserving 2 tablespoons (30ml). Set the bacon aside. Cook the onion in the bacon fat until translucent, 5 to 6 minutes. Add the minced garlic and cook for an additional minute. Add the beef, breaking up any large clumps, and cook for 5 to 10 minutes, until it is no longer pink.

Put the beef and onion mixture in a large stockpot, add the bacon and dry spices and stir thoroughly. Add the tomatoes, tomato sauce, beer and Worcestershire sauce and stir. Bring to a boil over high heat and boil for 5 minutes, then reduce the heat to medium-low and let it simmer for 2 hours. A half hour before serving, stir in the beans.

Serve the chili in a bowl topped with the sour cream, Cheddar cheese and scallions. Enjoy with the corn bread waffles. (Don’t be shy about dipping them in the chili.)

Beef and Bacon Chili With Corn Bread Waffles