Spicy Slow Cooker Chili with Cornbread Waffles

• Meat

  • 10 slices 1 (12 oz package bacon
  • 3 lbs Ground beef, lean

• Produce

  • 1 Avocado
  • 1 Chives
  • 1 Cilantro
  • 1 tsp Garlic powder
  • 2 (16 oz cans Kidney beans, light
  • 1 (16 oz can Kidney beans, dark
  • 1 Lime, wedges
  • 1 Red onion

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 (16 oz jar Salsa
  • 1/2 cup Sriracha hot chili sauce
  • 6 cup Tomato sauce

• Baking & Spices

  • 2 cup Baking mix
  • 1/2 tsp Baking powder
  • 2 tsp Black pepper, ground
  • 2 (1.25 oz packets Chili seasoning mix, hot
  • 1/2 cup Cornmeal, yellow
  • 1 Depending on your spice tolerance
  • 1/2 cup Granulated sugar

• Snacks

  • 1 Corn chips

• Dairy

  • 1/2 cup Butter
  • 1 Cheese
  • 1 cup Milk
  • 1 Sour cream

• Other

  • 1 Large (or 2 medium yellow onion, chopped

Found on sempre-dolce.com

Ingredients

• 2 (16 oz) cans light kidney beans
• 1 (16 oz) can dark kidney beans
• 6 C. tomato sauce
• ½ C. sriracha hot chili sauce
• 2 tsp. ground black pepper
• 1 tsp. garlic powder
• 1-2 (depending on your spice tolerance) jalapenos, diced (I leave the insides, but feel free to remove)
• 2 (1.25 oz) packets hot chili seasoning mix
• 1 (16 oz) jar salsa (spice level up to you!)
• 3 lbs lean ground beef
• 1 (12 oz) package bacon (10-12 slices), chopped
• 1 large (or 2 medium) yellow onion, chopped
• sour cream
• chives
• red onion
• cilantro
• lime wedges
• avocado
• shredded cheese
• corn chips
• 3 eggs
• 1 C. milk (I use whole)
• ½ C. (1 stick) butter, melted
• 2 C. baking mix (such as Bisquick)
• ½ C. yellow cornmeal
• ½ C. granulated sugar
• ½ tsp. baking powder

Directions

• Preheat oven to 375° F. and line a rimmed baking sheet with foil.
• Drain 2 of the cans of beans but retain the liquid in the 3rd - I usually keep the liquid from one of the cans of light kidney beans.
• In a 6 qt. slow cooker, place beans and the next 7 ingredients and stir to combine.
• Cover and turn your slow cooker on.
• Arrange chopped bacon and onion evenly on prepared baking sheet and bake for 15-18 minutes, or until crispy.
• While bacon/onion is cooking, brown beef in a large skillet, breaking up any large clumps. Drain grease.
• When bacon/onion is done let cool slightly then transfer to a paper towel lined plate so that extra grease can drain.
• Add bacon/onion mixture to slow cooker, then beef.
• Stir until fully incorporated.
• Cook on high for 3 hours or low for 6.
• Serve over cornbread waffles (recipe below!) with desired toppings. This can be pretty filling - I recommend starting with ½ waffle and going from there. :)
• Preheat waffle iron.
• In a large bowl, whisk together eggs, milk, and melted butter.
• Sift sugar and baking powder into a small bowl.
• Add cornmeal, stirring to combine.
• Add the cornmeal mixture along with baking mix to milk mixture, whisking until just blended.
• Pour a little over ½ C. batter into waffle iron and cook according to manufacturers instructions.