• In a large roaster or a large Spaghetti pot, brown the Ground Sirloin, until it's completely done, and no pink is visible.   Remove any fat with paper towels.  Sprinkle the Ground Sirloin with Garlic Salt, Seasoned Salt, and Seasoned Pepper, and stir well.  Add the Onion, and brown slightly.  Add the minced Garlic. Add the Tomato Juice, and stir well.  Sprinkle again with Garlic Salt, and Seasoned Salt. Stir again.  Add the drained and rinsed Kidney Beans, Ketchup, Cumin, Chili Powder, and Brown Sugar.   Stir well, and let simmer on low for 2 to 3 hours.  Taste the Chili, and if you prefer a little more salt, or brown sugar, or chili powder, or Cumin, add a little more and stir.   (Cumin will give the chili a true chili flavor, Chili Powder will give it great flavor, but also add heat.  So if you want just the chili flavor, add more Cumin, if you want a little more heat, add Chili powder, and Cumin).

FOR THE WAFFLES:

• Most waffle irons take about 8 minutes to make a waffle, so depending on how many you need, I'd start early on making the waffles, or make them a little ahead, and keep them warm, uncovered in the oven at about 250 degrees.
• In a large bowl add the contents of both packages of Jiffy Cornbread mix.  Following the package directions, add Eggs and Milk, and Stir well.  Add cheese, and mix well to blend.  Spray Waffle Iron with Cooking Spray, and add batter to the Waffle iron.  When Waffles are done, place them on a plate, or dish, and keep warm in the oven until time to serve. Place a whole Waffle on a dinner plate, and top with chili, and shredded cheese.  Serve, and Enjoy!