Daylight savings is really messing me up. 5:20pm and it’s already pitch black outside? What is this?! Oh, right, wintertime. Jason and I made dinner last night and it was 6:30pm and I thought it was 8:30pm. Ridiculous. Maybe this explains why I’m so tired lately. All the yawning and headaches. Definitely a sign of daylight savings falling back. The cure? More crockpot recipes to keep me warm and my tummy happy!
I love chili. It’s the ultimate comfort food for me. I remember when Jason and I first started dating – it was one of the first things we made together :) we made it for Superbowl Sunday – the second one we spent together because the first one, that was when we met ;) There’s something about a big bowl of chili and football on the tv that makes it feel very American and homey.
I made this huge batch of chili and cornbread for Jason’s family when they came to visit us a few weeks ago. It was quickly inhaled by all. Everyone loved it! The leftovers the next day were even better. I love recipes that have leftovers that taste even better the longer they’re sitting.
The chili had great depth of flavor and the spices were spot on. The cornbread was sweet and it was perfect to crumble on top of the chili and eat it together. I will admit, though, my favorite part (besides eating it) was the mini topping bar I created for everyone. I put the toppings in little ramekins and had everyone put their own toppings on. It’s fun :) One thing I should mention though is that some of you might not like this recipe because you have to brown the meat beforehand BUT I believe in that step because it really does give the meat more flavor and a nice browned taste.
Grab the ingredients, throw them in the crockpot (and bake the cornbread), and you’ve got yourself a happy belly. Oh, and it definitely helps fight the cold weather!
FYI – there are two recipes below!
Crockpot Chili
Yield: 4-6 servings | Prep Time: 15 minutes | Cook Time: 5-6 hours
Ingredients:
2 pounds ground veal, pork, and beef mix (if you can’t find that at your store, 2 pounds of ground chuck works too)
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 1/2 (14.5 oz.) cans of diced tomatoes, undrained
2 (8 oz.) cans of tomato sauce
1/2 (6 oz.) can of tomato paste
1/8 cup chili powder
1/2 tbsp. granulate sugar
1/4 tsp. paprika
1/2 tsp. ground red pepper flakes
1 bay leaf
1 (16 oz.) can of red kidney beans, drained and rinsed
Salt and pepper, to taste
Toppings: red onions, sour cream, cheddar cheese, green onions
Instructions:
- In a large skillet, brown your meat. Crumble, drain, and place in the insert of your slow cooker.
- Add in the rest of the chili ingredients, stir with a spatula to get everything mixed well and incorporated.
- Cover and cook on high for 5-6 hours or low for 7-8 hours.
- Serve hot with desired toppings.
- Store leftovers in an airtight container for up to 5 days.
Source: Southern Living Slow-Cooker Cookbook via Pass the Sushi
Cornbread
Yield: 12 servings | Prep Time: 10 minutes | Cook Time: 25 minutes
Ingredients:
2/3 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
1 2/3 cup milk (2%)
2 1/3 cup all purpose flour
1 cup cornmeal
4 1/2 tsp. baking powder
1 tsp. salt
Instructions:
- Preheat oven to 400 degrees and grease a 9×13 inch pan with cooking spray. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Add the eggs and milk and beat until incorporated.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Gently pour into wet ingredients and mix until just incorporated.
- Pour batter into prepared baking pan and bake for 25 minutes, or until the top is golden brown.
- Let cool for 30 minutes before slicing and serving.
- Keep in airtight container for up to 3 days.
Source: Taste of Home
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
I’m happy the page finally loaded for you and that you enjoyed it. This is my base recipe – I have really really tweaked it from here but it was a great starting point. Hearty and perfect! Now I want some chili…. dangit. ;)
I love crock pot meals. And Chili. And cornbread!!
I hate daylight savings too! Especially with a kid—eww. Loving this chili and bread though!
I want bowl after bowl of this chili! I need to break my crock pot out more often… this is on the list of things to make!
Oh man, I hear going through DST with kids is a nightmare!! I hope E wasn’t too terrible for you! xo
I was just craving chili and cornbread! I might have to scale this down to serve two–hooray! :)
Looks delicious– I predict making this meal in my future :)
Ahhh! This post about chili is WAY more refreshing than all the political nonsense I’m hearing over on facebook :) As temps drop to a frigid 70 degrees here, this looks like perfect way to heat us up!
Mmmmm…I want this in my crockpot right now! Looks delicious. (And gorgeous photos, girl!!)
Cornbread is like the essential chili topping. Love!
Ugh, daylight savings has thrown me off too and I hate that it’s dark so early now. Chili and cornbread is one of my favorite winter comfort food meals, this looks so good!
I want a big bowl of this and a fat slab of that cornbread tonight for dinner! LOVE chili in the slow cooker! Yummy in my tummy for sure :)
I love a chili with kidney beans – they’re my favorite! It looks delicious! And I hear ya on the time change. My kids think it’s time to wake up at 4:30 now. Gah.
I agree on everything! I hate Daylight savings time Falling back and chili and football make me and my tummy happy! How American indeed!
I absolutely LOVE doing topping bars for anything that requires toppings! Super fun way to entertain! :)
Waaaaaannntttaaaaa.
Oh THIS. I’ve been craving this alldayeveryday since the temperature dropped and it started getting dark out, like, right after lunchtime. Yum!!
Woot woot! This looks very comforting and no wonder this is a winning recipe. Now, how do I stay focus for the rest of the day? ;D
I feel the same way- the daylight savings has definitely thrown us off. Chili and cornbread doesn’t get more comforting and perfect for cold (and dark) nights! Gorgeous photos!!
I totally feel ya on the DST nightmare. Left work at 440 yesterday and it’s already dark, wtf?!
need some comforting chili right about now–this sounds amazing!
I love chili, so much. That is all I have to share:).
Why don’t I own a slow-cooker? Seriously! Must buy one today.
Love cornbread and chili..so delicious with amazing pics! By the way daylight saving is massing me up too. :)
Chili and cornbread?! Comfort food doesn’t get better than that!
I was seriously just wondering the other day if you could make chili in a slow cooker. I’m definitely going to have to make this soon, what an easy way to prep lunch for a few days!
Chili and cornbread belong together. This looks absolutely perfect!
Julie can you believe how COLD it is all of a sudden???? It was 39 degrees when I left for work this morning. All I want is a huge bowl of this simmering chili when I get home tonight. But it looks like it will be good ole’ chicken noodle soup again. I MUST make chili ASAP. And I love the topping bar idea with all the different ramekins. I personally like a TON of toppings on mine. :)
I have already made (and we’ve devoured) two batches of chili. Now I want more. :) I always use red kidney beans for my chili too!
I totally agree…Chile is SO homey! We love it around here too! :) Ive never tried it in the crock pot though, what a good idea!
I love happy belly recipes! It’s snowing here (like, AL OT!), so this looks like the perfect stay warm and full kind of meal.
You know I love me some comfort food + this chili is comfort food at its finest! And with that cornbread? Swoon!
Question – we’re not a big bean-loving couple in my family. Would this work just as well without the beans, or would it lose some of its consistency?
This would work fine if you omitted the beans!
Yes to all of this!
Chili is my ultimate comfort food lately. I usually make it on the stove top, but this looks so simple in a crock pot! Thanks for the great recipe- and that cornbread looks fluffy and amazing!
I meant to make chili and cornbread after I moved out of my month of apples and clearly that didn’t happen. But yay, slow cookers for the win! :) I’m seriously considering getting a lighting setup to get me through this winter because November and already this dark… my sanity can’t handle it.
This looks so delicious and vibrant, I think this weekend definitely calls for a massive bowl of this chili!
Cornbread and chili — two comfort foods that I need to try ASAP. Looks so delish!
Shoot I love chili and cornbread. One of the best cold weather recipes ever! I think Im going to make this tomorrow to celebrate getting our new dining table and having family over :) Great recipe Julie!
Chili and cornbread? Yum, this looks like pure comfort!
I agree wholeheartedly about the toppings: that’s my favorite part! Other ideas for the toppings bar? Chopped tomatoes, crumbled bacon, and the one I absolutely MUST put on top of my bowl of chili: Frito’s.
I would totally hate having it dark at 5:30! Arizona is in some mystical land without daylight savings time – It sounds nice but I am constantly confused about time zones.
I’m pretty sure this chili is going to happen in my kitchen next week – I have been searching for the perfect basic (yet flavorful) chili for a while now and this looks like it’s a winner! The problem is that I made one a few years back that was awesome but didnt keep the recipe – now I am just trying to find something close haha. I can’t wait to try it! :)
Found your recipe on pinterest and decided to try it out. Can I just say AMAZING!!! My hubby just told me we will never be buying Jiffy EVER! Also, the cornbread was super moist, it didn’t need butter or honey. Thanks so much for sharing.
I loved this recipe so much it is now in my cockpot and we’ll see how it turns out in 7 to 8 hours… as well as the cornbread!
I made this recipe for my boyfriend and I and this was a HUGE hit. We loved it. My boyfriend is already asking me when I’m gonna make it again..lol Looks like soon :-) Thanks for the great recipe!!
This was fantastic! Huge hit for the Superbowl. I only made the chili. Forgot to top with sour cream – didn’t even need the extras! This recipe fed 5 hungry people with no leftovers!
I love chili, but usually have it with garlic baguettes. I decided to shake things up yesterday, and tried out a Chili con chicken recipe, in combination with your cornbread recipe.
http://mychocolateaddiction.blogspot.dk/2013/03/cornbread-or-corncake.html
I. Love. Your. Cornbread. I’ve never actually tasted or made cornbread before, so I was surprised by how easy it was. Also, I found that it was so sweet that it seemed more like a cake than a bread, but it went very well with my chili :-)
Thanks for the recipe!