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Cincinnati Chili Pumpkin Beer Waffles

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By Tieghan Gerard
Updated Aug 28, 2017
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Waffles don't always have to be sweet, and this savory new twist is a great way to serve your favorite slow-cooker chili.

Cincinnati Chili Pumpkin Beer Waffles

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 1/2 cups Original Bisquick™ mix
  • 1 tablespoon packed brown sugar
  • 1 cup pumpkin beer (or your favorite beer)
  • 1/2 cup buttermilk
  • 2 tablespoons butter, melted
  • 2 eggs
  • 3 to 4 cups hot Slow Cooker Cincinnati Chili
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1 can (14 oz) kidney beans, if desired
  • 1 large onion, finely chopped, if desired
  • Oyster crackers, if desired

Instructions

  • Step 
    1
    Heat waffle maker, greasing if necessary.
  • Step 
    2
    In large bowl, add Bisquick mix and brown sugar. In medium bowl, beat beer, buttermilk, 2 tablespoons melted butter and eggs with whisk until well combined. Add the wet ingredients to the dry, and stir until just combined.
  • Step 
    3
    Pour batter onto hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker, and cook according to your waffle maker's directions (about 5 minutes). Carefully remove waffle, and repeat with remaining batter. Keep the cooked waffles warm.
  • Step 
    4
    Top each waffle with a scoop of Hot Cincinnati Chili, a generous handful of shredded Cheddar cheese, kidney beans, chopped onion and oyster cracks. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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