Cincinnati Chili Pumpkin Beer Waffles Recipes

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

Steps:

• In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and thoroughly cooked. Cut into round slices; set aside.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup beer to a simmer over medium heat. Add 1/2 cup maple syrup and the butter; cook until butter is melted. Keep warm.
• To make waffles, heat waffle maker; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all Waffle ingredients with whisk or egg beater until blended. Pour batter onto center of hot greased waffle maker; close lid.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.
• To serve, cut waffles in half; stack 3 waffle-halves on each individual plate. Top with sausage and syrup.