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Crockpot Chili and Cornbread
Isla Marie

Crockpot Chili and Cornbread

This Crockpot Chili and Cornbread is the perfect cozy meal: rich, spicy beef chili slow-cooked with beans and tomatoes, served with fluffy, sweet cornbread baked fresh. Hands-off chili meets quick cornbread — ideal for busy days, game nights, or fall feasts!
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6
Course: Bread, Dinner, Main Course, Soup, Stew
Cuisine: American, Comfort Food, Gluten-Free
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crockpot Chili:
  • 1 ½ lbs ground beef lean 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 red/green, 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 low-sodium
  • Optional: 1 jalapeño diced; 1 tbsp unsweetened cocoa
For the Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour or 1:1 GF blend
  • ¼ cup sugar adjust for sweetness
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk or buttermilk
  • ⅓ cup vegetable oil
  • 2 large eggs
  • Optional: 1 cup corn kernels; ½ cup shredded cheddar; 1 tbsp honey
Garnish for Chili:
  • Shredded cheese
  • Sour cream
  • Green onions sliced
  • Fresh cilantro

Equipment

  • 6-quart Crockpot / Slow Cooker
  • Skillet (for browning)
  • Large mixing bowl (for cornbread)
  • 8x8 baking pan or cast-iron skillet
  • Whisk
  • Cutting board & knife
  • Measuring cups & spoons

Method
 

  1. Brown Beef: In skillet over medium-high, cook beef, onion, bell pepper, garlic 6–8 min until browned. Drain fat.
  2. Assemble Chili: Add to crockpot with beans, tomatoes, spices, broth. Stir. Cook low 6–8 hrs or high 3–4 hrs.
  3. Prep Cornbread: When chili near done, preheat oven to 400°F. Grease pan.
  4. Mix Batter: Whisk dry (cornmeal, flour, sugar, baking powder, salt). Mix wet (milk, oil, eggs). Combine; fold in extras.
  5. Bake: Pour into pan. Bake 20–25 min until golden & toothpick clean.
  6. Serve: Ladle chili, top with garnishes. Slice cornbread warm.

Notes

Chili Tip: Cocoa adds depth without sweetness.
Cornbread Variations: Jalapeño-cheddar for spice or honey for sweet.
Make Ahead: Chili improves overnight.
Too Thick Chili? Add broth. Too Thin? High uncovered last hour.
Storage: Chili fridge 5 days / freeze 3 months | Cornbread room temp 2 days / fridge 1 week
Reheat: Chili crockpot low; cornbread oven 350°F 10 min.