Slow cooker 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!
Slow Cooker Chili & Cornbread
- 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 clove garlic, minced
- 1: 14.5- ounce cans of diced tomatoes, undrained
- 2: 8- ounce cans of tomato sauce
- 1 tablespoon tomato paste
- ⅛ cup chili powder
- ½ tablespoon granulated sugar
- ¼ teaspoon paprika
- ½ teaspoon ground red pepper flakes
- 1 bay leaf
- 1: 16- ounce can of red kidney beans, drained and rinsed
- Salt and pepper, to taste
- Toppings: red onions, sour cream, cheddar cheese, green onions
For the cornbread:
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 ⅔ cup milk
- 2 ⅓ cup all purpose flour
- 1 cup cornmeal
- 4 ½ teaspoon baking powder
- 1 teaspoon salt
- 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.
For the cornbread:
- Preheat oven to 400 degrees and grease a 9x13 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.