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Rootin’ Tootin’ Cowboy Chilli Cheese Cornbread Waffles

Chow down on an American southern staple: cornbread. Mix it up and make waffles - with great big dollops of hot chilli con carne and handfuls of melting cheese. Yee haw!

Cowboy Chilli Waffles

 

Ingredients


For the chilli
1 onion, chopped
1 red pepper, chopped
A few sticks of celery, chopped
A few garlic cloves, minced
450g beef mince
1 tbsp chilli powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp oregano
Salt and black pepper
1 beef stock cube
300ml hot water
1 can red kidney beans, drained
1 can chopped tomatoes
2 tbsp tomato purée
2 tbsp flour
2 tbsp brown sugar
Handful of grated cheddar cheese

For the waffles
5 tbsp olive oil
6 eggs
225ml milk
3 ½ tbsp sugar
175g plain or all-purpose flour
180g corn or polenta flour
1 tbsp baking powder
½ tsp salt

Method


  1. In a large bowl, stir in the flour, caster sugar, baking powder and salt
  2. Once combined, add the butter, egg and milk; beat with an electric whisk, or combine in a stand mixer, until the mixture is smooth and creamy
  3. Preheat your doughnut maker; once hot, spoon in the mixture evenly into each mould
  4. Close the lid and cook for 2 minutes or until the doughnuts are golden brown and soft to touch
  5. Carefully remove the hot doughnuts and place onto a wire cooking rack
  6. Whilst the doughnuts are cooling, mix together the powdered sugar, vanilla and milk until spreadable
  7. Coat the doughnuts in the icing and drizzle on maple syrup then tuck in

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