Cincinnati Chili Pumpkin Beer Waffles

Waffles don't always have to be sweet, and this savory new twist is a great way to serve your favorite slow-cooker chili. MORE+ LESS-

By Tieghan Gerard

August 28, 2017

2 1/2

cups Original Bisquick™ mix

tablespoon packed brown sugar

cup pumpkin beer (or your favorite beer)

1/2

cup buttermilk

tablespoons butter, melted

eggs

to 4 cups hot Slow Cooker Cincinnati Chili

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

can (14 oz) kidney beans, if desired

large onion, finely chopped, if desired

Oyster crackers, if desired

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1

Heat waffle maker, greasing if necessary.
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.
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.
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.

The waffles can be made ahead of time and left covered on the counter for a day or frozen for up to 3 months. To reheat the waffles, heat oven to 325°F. Heat unfrozen waffles 5 minutes, frozen waffles 10 minutes, or until completely defrosted and hot. Top as directed.
To serve this on game day: Break waffles up into four triangles (or use four smaller waffles), and top as directed. Serve warm on serving tray. People will go crazy for these hand-held bites!
These are also really fun for a game day build-your-own-Cincinnati Chili waffle bar. Just make a lineup of food in this order: waffles (big or small), chili, cheese, beans, onions and oyster crackers. Everyone can build his or her own chili waffle!