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Crockpot Beef and Bean Chili with Cornbread Crumble
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Pan

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 egg
  • 2 tablespoons butter, melted

Instructions
 

  • Place the ground beef, onion, garlic, kidney beans, crushed tomatoes, chili powder, cumin, and salt in the crockpot. Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours until the beef is fully cooked and the chili has thickened.
  • About 30 minutes before serving, heat the oven to 400 degrees. In a mixing bowl combine the cornmeal, flour, baking powder, milk, egg, and melted butter. Stir just until a batter forms.
  • Spread the batter in a lightly greased 8-inch baking pan and bake for 15 to 18 minutes until the edges are golden. Let it cool slightly, then break it into coarse crumbles.
  • Ladle the chili into bowls and scatter the warm cornbread crumbles over each serving.

Notes

Add the cornbread crumbles right before eating so they stay crisp instead of softening in the chili. If you prefer a milder flavor, reduce the chili powder by half and taste before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Pan