Crockpot chili and cornbread are just what you need when the days and nights start getting colder.
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!
- 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
- 1½ (14.5 oz.) cans of diced tomatoes, undrained
- 2 (8 oz.) cans of tomato sauce
- ½ (6 oz.) can of tomato paste
- ⅛ cup chili powder
- ½ tbsp. granulate sugar
- ¼ tsp. paprika
- ½ 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
- 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.
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1⅔ cup milk (2%)
- 2⅓ cup all purpose flour
- 1 cup cornmeal
- 4½ tsp. baking powder
- 1 tsp. salt
- 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.