Trina's Beef Brisket Chili with Cornbread Waffles

Trina's Beef Brisket Chili with Cornbread Waffles

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trinalily 0

"Golden brown, slightly sweet cornbread waffles perfectly complement the rich, smoky flavor of beef brisket chili. Serve chili on top of cornbread waffles; top with shredded cheddar cheese and chopped onions. I use fat-free cheese and also some sour cream on mine. This stuff is seriously delicious, so make sure to buy two boxes of cornbread."
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1 h 45 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat olive oil in a heavy 6-quart pot over medium heat; cook and stir onion until soft and pale gold in color, about 15 minutes. Stir chili powder, cocoa, garlic, oregano, cumin, kosher salt, black pepper, and cayenne pepper into onion. Cook until fragrant, 1 to 2 minutes.
  2. Stir tomatoes and beer into the mixture until well-combined. Add ranch-style beans, beef brisket, and beef broth; bring to a boil. Reduce heat to low, cover, and simmer chili, stirring occasionally, until meat is very tender and flavors have blended, about 30 minutes. Season with liquid smoke flavoring, salt, and black pepper.
  3. Preheat a waffle iron on medium according to manufacturer's instructions.
  4. Whisk corn bread mix, egg, sour cream, and milk in a bowl to make a batter. Pour about 1/2 cup batter, or as needed, onto hot waffle iron, close lid, and bake waffle until golden brown, 2 to 3 minutes. Repeat with remaining batter. Serve chili over hot waffles.


  • Cook's Note:
  • Use pan juices from cooked brisket in place of beef broth (I used beef broth because I had no brisket juice).



Sorry, but this chili did not work out for us. I had really been looking forward to this, so it was disappointing. The flavor was just unusual, and not in a good way. Mixing ranch beans, beer...

This was just okay to me. I think that the recipe calls for too much coco. I had to add beans and tomato sauce to try and fix the flavor. If I was to make this again (which I won't)I would use l...

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