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4.50
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Slow Cooker Chili & Cornbread
The BEST chili and cornbread to have when the weather is cold or for a party!
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Servings:
6
Author:
Julie Chiou
Equipment
Slow Cooker
Ingredients
1/2
1x
2x
3x
2
pounds
(
907
g
)
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
14.5
ounce
(
411
g
)
canned diced tomatoes
undrained
16
ounce
(
454
g
)
tomato sauce
1
tablespoon
tomato paste
⅛
cup
(
29
g
)
chili powder
½
tablespoon
granulated sugar
¼
teaspoon
paprika
½
teaspoon
ground red pepper flakes
1
bay leaf
16
ounce
(
454
g
)
canned 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
(
151
g
)
unsalted butter
softened
1
cup
(
200
g
)
granulated sugar
3
eggs
1 ⅔
cup
(
394
ml
)
milk
2 ⅓
cup
(
292
g
)
all purpose flour
1
cup
(
159
g
)
cornmeal
4 ½
teaspoon
baking powder
1
teaspoon
salt
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.
For the cornbread:
Preheat oven to
400
°F
(
204
°C
)
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.
Notes
Source:
Southern Living Cookbook
Source:
Taste of Home
Nutrition
Serving:
1
Serving
|
Calories:
813
kcal
|
Carbohydrates:
101
g
|
Protein:
43
g
|
Fat:
27
g
|
Fiber:
15
g
|
Sugar:
34
g