Print

Cozy Crockpot Chili with Cornbread Topping

crockpot chili with cornbread topping - featured image
Print Recipe

A hearty, slow-cooker chili made with ground beef, beans, and spices, topped with a moist, cheesy cornbread batter for a complete comfort food meal.

Ingredients

Scale
  • 1.5 lbs 80/20 ground beef
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (14.5 oz) can low-sodium beef broth
  • 1 (6 oz) can tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 3/4 cup heavy cream
  • 1 large egg
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned (5-7 minutes). Drain excess grease if necessary.
  2. Add diced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Transfer the meat and vegetable mixture into a 6-quart slow cooker.
  4. Add kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, and tomato paste to the slow cooker.
  5. Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to incorporate the tomato paste.
  6. Cover and cook on Low for 6 hours or High for 4 hours.
  7. While the chili cooks, prepare the topping: In a medium bowl, whisk together cornmeal, flour, baking powder, and sugar.
  8. In a separate small bowl, whisk heavy cream and egg. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  9. Fold in shredded cheddar cheese.
  10. When chili is done, check consistency. If too thin, cook uncovered on High for 30 minutes. If too thick, add a splash of water or broth.
  11. Drop spoonfuls of cornbread batter evenly over the surface of the chili. Do not stir.
  12. Cover and cook on High for an additional 30-45 minutes until the topping is set.
  13. Ladle into bowls and serve immediately.

Notes

[‘Do not overmix the cornbread batter to avoid a tough texture.’, ‘Rinse beans thoroughly to remove starchy liquid.’, ‘The topping will not brown like traditional cornbread; it will be set and moist.’, ‘For a crispier topping, broil in the oven for 2-3 minutes at the end.’, ‘Freeze chili without the topping; make fresh topping when serving.’]

Nutrition

Keywords: crockpot chili, cornbread topping, slow cooker recipe, comfort food, easy dinner, ground beef chili, game day food

Find it online: https://lunafeast.com/cozy-crockpot-chili-with-cornbread-topping-best-easy-recipe/