Add the tomatoes, black beans and spices. Bring to a simmer and let cook for at least an hour but preferably longer. A long, slow simmer allows the flavors to meld and the meat to become more tender.
Top toasted cornbread waffles with a large spoonful of chili, cheddar and a dollop sour cream. Serve and ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2017/03/08/easy-beef-chili-with-cornbread-waffles/