Spicy Red Bean Chili Served in Jalapeño-Cheddar Waffle Bowls

Red Bean Chili with Jalapeño-Cheddar Waffle Bowls

Red Bean Chili:

• 2 tablespoons olive oil
• 1 pound ground bison or beef
• 1½ cups chopped onions
• 2 tablespoons Creole seasoning
• 1 tablespoon minced garlic
• 1 cup beef stock
• 2 cups diced tomatoes
• 1 cup strong coffee
• 1 tablespoon tomato paste
• ¼ cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon cocoa powder
• 1 jalapeno seeded and diced
• 1½ tablespoons ground cumin
• 1 teaspoon coriander
• 2 (15-ounce) cans kidney beans, rinsed and drained

Waffle Bowls:

• 1½ cups all-purpose flour
• 2 teaspoons vegetable oil
• 1 cup cornmeal
• 1 cup finely grated cheddar cheese
• 2 teaspoons baking powder
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 eggs, beaten
• 2 cups whole milk
• 2 jalapeños, seeded and diced

• Heat the oil in a Dutch oven or large pot over medium heat. Add the ground bison or beef and cook, breaking it into crumbles, until browned. Transfer the meat to a bowl and set aside.
• In the same pot, add the onions and Creole seasoning and sauté for about 1 minute. Add the garlic, beef stock, diced tomatoes, strong coffee and tomato paste; stir to combine. Stir in the brown sugar, chili powder, cocoa powder, seeded diced jalapeño, cumin and coriander. Add the rinsed and drained kidney beans, then return the browned meat to the pot.
• Reduce the heat to low and simmer the chili partially covered for 1 hour, stirring often. Taste and adjust seasoning as needed. For deeper flavor, continue simmering on low— the longer it cooks, the richer it becomes.
• Prepare the waffle bowls while the chili simmers. Preheat your waffle iron according to the manufacturer’s instructions. In a bowl, whisk together the flour, vegetable oil, cornmeal, grated cheddar, baking powder, salt and pepper. Stir in the beaten eggs, whole milk and diced jalapeños until the batter is smooth.
• Scoop batter into the waffle iron and cook according to the appliance directions. Remove each waffle while still warm and shape it over an inverted bowl or into a soup bowl so it forms a bowl as it cools. Once the waffle bowls are set, fill them with the chili and serve warm.