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A hearty and comforting slow cooker chili topped with a fluffy cornbread crust, perfect for an easy and budget-friendly family dinner with minimal prep time.

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 onion, chopped
  • Salt and pepper to taste
  • 1 teaspoon chili powder
  • 15.5 oz can chili beans
  • 8 oz tomato sauce
  • 8.5 oz package cornbread mix
  • 1 large egg
  • 1/3 cup milk

Instructions

  1. Brown the ground beef and chopped onion in a skillet over medium heat; drain off any excess fat.
  2. In a large bowl, stir together the cooked beef and onion with salt, pepper, chili powder, chili beans, and tomato sauce.
  3. Pour the chili mixture into a 4-quart slow cooker.
  4. Whisk the cornbread mix, egg, and milk in a separate bowl until just combined.
  5. Spread the cornbread batter evenly over the chili in the crockpot.
  6. Place a couple of paper towels under the crockpot lid, cover, and cook on HIGH for 2 hours.
  7. Start checking for doneness at about 1 hour 45 minutes and adjust cooking time as needed for your slow cooker.

Notes

Nutrition details like carbs and calories can vary based on the exact ingredients and brands you use, so keep that in mind., Since slow cookers can vary widely, treat the cooking time as a guideline—check your crockpot’s performance and adjust timing if needed for best results., Never skip the paper towels under the lid; it ensures a fluffy cornbread topping instead of a dense or wet crust., You can customize this recipe by adding diced green chiles, cumin, cayenne pepper, swapping proteins, or adding cheese on top., For best results, freeze only the chili base; prepare fresh cornbread topping when ready to serve.

Nutrition

Find it online: https://livacooks.com/crockpot-cornbread-chili/