How to Make Crockpot Chili and Cornbread
Craving a classic Crockpot Chili and Cornbread combo that’s hearty, flavorful, and hands-off? This ultimate comfort duo features a rich, beefy chili slow-cooked to perfection, paired with sweet, golden cornbread baked fresh. Perfect for game days or cozy dinners, this Crockpot Chili and Cornbread serves 6 and is gluten-free adaptable. Let’s slow-cook the chili while baking the cornbread for a match made in heaven!
Ingredients (Serves 6)
For the Crockpot Chili:
- 1 ½ lbs ground beef (or turkey)
- 2 (15 oz) cans kidney beans, drained & rinsed
- 1 (28 oz) can diced tomatoes (with juices)
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups beef broth
- Optional: 1 jalapeño, diced; 1 tbsp cocoa for depth
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour (or GF blend)
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- â…“ cup vegetable oil
- 2 eggs
- 1 cup corn kernels (optional)
- ½ cup shredded cheddar (optional)
Garnish for Chili: Cheese, sour cream, green onions
Timing
- Chili Prep Time: 15 minutes
- Chili Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Cornbread Prep/Cook: 10 min prep + 25 min bake
- Total Time: 6–8 hours (mostly hands-off)
How To Make Crockpot Chili and Cornbread: Step-by-step
- Brown Beef: In a skillet, cook ground beef, onion, bell pepper, garlic 6–8 minutes until browned. Drain fat.
- Assemble Chili: Transfer to 6-quart crockpot. Add beans, tomatoes, spices, broth. Stir. Cook on low 6–8 hours or high 3–4 hours.
- Preheat Oven for Cornbread: When chili has 30 minutes left, preheat oven to 400°F. Grease 8×8 pan or cast-iron skillet.
- Mix Cornbread: Whisk dry ingredients (cornmeal, flour, sugar, baking powder, salt). In another bowl, mix wet (milk, oil, eggs). Combine, fold in corn/cheese if using.
- Bake Cornbread: Pour batter into pan. Bake 20–25 minutes until golden and toothpick clean.
- Serve: Ladle chili into bowls, top with garnishes. Serve with warm cornbread.
Recipes You Need to Try
Tips and Tricks for Perfect Crockpot Chili and Cornbread
1- Common mistakes to avoid
- Not browning beef: Adds depth; don’t skip.
- Overcooking cornbread: Check at 20 minutes.
- Runny chili: Use less broth or thicken with cornstarch.
2- How to thicken the chili if needed
- Simmer on high uncovered last 30 minutes.
- Mash some beans.
- Add 1 tbsp cornstarch slurry.
3- Suggestions for side dishes and pairings
- Toppings bar: Cheese, onions, avocado.
- Salad or coleslaw.
- Beer or sweet tea.
Variations of Crockpot Chili and Cornbread
1- Healthier alternatives: using low-fat ingredients
- Ground turkey + low-sodium broth.
- GF flour + almond milk in cornbread.
- Add extra veggies like zucchini.
2- Adding vegetables for a nutritious twist
- Stir carrots, celery, or corn into chili.
- Mix jalapeños or honey in cornbread.
3- Creative spins: using different flavors
- Chili: White chicken or vegetarian.
- Cornbread: Jalapeño cheddar or blueberry.
- Sweet: Honey butter on cornbread.
Serving and Storing Crockpot Chili and Cornbread
Best practices for serving Crockpot Chili and Cornbread
- Crumble cornbread into chili for texture.
- Keep chili on warm setting.
How to store leftovers for maximum freshness
- Chili: Fridge up to 5 days; freeze 3 months.
- Cornbread: Airtight at room temp 2 days; fridge 1 week.
Reheating tips to maintain the dish’s quality
- Chili: Crockpot on low or stovetop with broth.
- Cornbread: Oven 350°F 10 minutes or microwave 20 seconds.
Nutritional Facts (per serving)
- Calories: 550–650 kcal
- Protein: 35g
- Carbs: 60g
- Fat: 25g
- Fiber: 12g
Note: Based on 6 servings; varies by add-ins.
Conclusion
This Crockpot Chili and Cornbread is the perfect cozy duo — spicy, beefy chili slow-cooked to tenderness, paired with sweet, crumbly cornbread. Hands-off chili and quick bake make it weeknight-friendly yet impressive. Make it for your next gathering and savor classic comfort!
FAQs
Q: Can I make chili vegetarian?
A: Yes — skip beef, add extra beans/mushrooms.
Q: Gluten-free cornbread?
A: Use 1:1 GF flour blend.
Q: Instant Pot chili?
A: Sauté, pressure cook 15 min.
Q: Sweeter cornbread?
A: Add 2 tbsp honey.
Q: Freeze cornbread?
A: Yes, wrapped tightly up to 3 months.
Crockpot Chili and Cornbread
Ingredients
Equipment
Method
- Brown Beef: In skillet over medium-high, cook beef, onion, bell pepper, garlic 6–8 min until browned. Drain fat.
- Assemble Chili: Add to crockpot with beans, tomatoes, spices, broth. Stir. Cook low 6–8 hrs or high 3–4 hrs.
- Prep Cornbread: When chili near done, preheat oven to 400°F. Grease pan.
- Mix Batter: Whisk dry (cornmeal, flour, sugar, baking powder, salt). Mix wet (milk, oil, eggs). Combine; fold in extras.
- Bake: Pour into pan. Bake 20–25 min until golden & toothpick clean.
- Serve: Ladle chili, top with garnishes. Slice cornbread warm.
