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Quick & Easy Chili n' Cornbread

Quick & Easy Chili n' Cornbread

From The Proctor Silex Test Kitchen

Added by Pat


  • 1 pound lean ground beef
  • 1 envelope (1.5 oz.) chili seasoning mix
  • 1 can (8 oz.) tomato sauce
  • 1 can (16 oz.) kidney beans
  • 1/2 cup water
  • Cornbread Waffles


  1. In a large skillet over medium-high heat, brown ground beef.
  2. Add chili seasoning, kidney beans, tomato sauce and water. Stir to mix, then simmer 15 minutes.
  3. Serve over Cornbread Waffles.

Serves: 4

Success Tips:
Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.

The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle grid.

Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.


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