Make breakfast for dinner with cornbread waffles topped by stovetop chili

Cornbread waffles topped with quick stovetop chili… Do I even need to say more than that?

Breakfast for dinner has always been one of my favorite meals. Sometimes I go straight for the typical sweet breakfast treats, and sometimes I jazz up a breakfast favorite and make it work for dinner. For this recipe I made savory cornbread waffles and poured hot, stovetop chili right on top. It’s like the classic chili of your childhood, but in a more fun, breakfast type of way. I also topped it all with a fried egg, because when in doubt, top everything with a fried egg.

Cornbread waffles topped with quick stovetop chili recipe

This breakfast-for-dinner treat is packed full flavor. Slightly sweet cornbread waffles are smothered with a quick, 30-minute chili and topped with a perfectly fried egg. You will be craving breakfast for dinner every night of the week.

Yields 4

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes

Ingredients:

For the waffles

• 1 box cornbread mix
• 1 large egg
• 3/4 cup whole milk
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika

For the chili

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 (10 ounce) can Ro*Tel tomatoes
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon chipotle chile powder (this will make it spicy, leave out if desired)
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1-2 cups beef stock

For serving

• Fried eggs
• Diced cilantro
• Shredded cheese

Directions:

For the waffles

1. Preheat the waffle iron.
2. Mix together all the ingredients, and cook in the waffle iron.
3. You should get around 4 waffles, depending on the size of your waffle iron.

For the chili

1. To a large saucepan set over medium heat, add the ground beef.
2. When the meat starts to brown, add in the onion, green bell pepper and garlic. Sauté until the vegetables are soft and the meat is fully brown.
3. If there is a lot of fat in the pan, then drain it off. If not, then skip to the next step.
4. To the pan, add the remaining ingredients except for the beef stock.
5. Stir to combine, and then add the stock until you reach a desired consistency. Add more stock for a soupier chili and less for a thicker chili.
6. Simmer the chili for 30 minutes, until thick and the flavors have cooked together.

For serving

1. Plate the waffles, and pour the chili over the waffles.
2. Top with a fried egg and a sprinkle of cilantro and cheese, if desired.

More chili recipes

Skillet chili pie
Chili topped with cornbread
Tortellini chili