Trina's Beef Brisket Chili with Cornbread Waffles


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.

Prep Time:
1 hr
Cook Time:
45 mins
Total Time:
1 hr 45 mins
10 servings


  • 3 tablespoons olive oil

  • 1 large yellow onion, chopped

  • ¼ cup ancho chili powder

  • ¼ cup unsweetened cocoa powder

  • 4 large cloves garlic, minced

  • 1 tablespoon dried oregano

  • 1 tablespoon ground cumin

  • kosher salt

  • 1 teaspoon freshly ground black pepper

  • teaspoon ground cayenne pepper, or more to taste

  • 1 (28 ounce) can fire-roasted diced tomatoes with juice

  • 1 (12 ounce) bottle lager beer (such as Corona®)

  • 2 (15 ounce) cans ranch-style beans

  • 1 pound cooked beef brisket, cut into 1/4-inch cubes

  • 1 ½ cups beef broth

  • ½ teaspoon liquid smoke flavoring (Optional)

  • 1 (7.5 ounce) package corn bread mix (such as Jiffy®)

  • 1 egg

  • 1 tablespoon sour cream

  • cup milk, or as needed


  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).

Nutrition Facts (per serving)

453 Calories
23g Fat
39g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 453
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 38%
Cholesterol 64mg 21%
Sodium 1349mg 59%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 21g
Vitamin C 4mg 21%
Calcium 138mg 11%
Iron 4mg 24%
Potassium 312mg 7%

* 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.