In a Dutch oven or large pot on medium heat, add oil. When hot, add meat and sauté, breaking up into crumbles until browned; remove to a bowl and set aside.
Add onions and Creole seasoning, and sauté for 1 minute. Add garlic, stock, tomatoes, coffee and tomato paste; stir well. Add brown sugar, chili powder, cocoa powder, jalapeño, cumin, coriander and beans. Stir well and return meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour. Taste and adjust seasoning. Continue to simmer on low, stirring often. The longer the chili cooks, the richer and more flavorful it will become.
Heat waffle iron according to manufacturer’s directions. Combine flour, oil, cornmeal, cheese, baking powder, salt and pepper in a mixing bowl. Stir until well-combined. Add eggs, milk and jalapeños; thoroughly combine. Scoop batter into waffle iron and cook according to manufacturer’s directions. Remove waffle while warm, and place in a soup bowl to cool and form. When cool, fill with chili.