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Hearty Beef Chili with Beans and Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl
  • 8x8 Baking Pan

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil

Instructions
 

  • Brown the ground beef in a large skillet over medium heat. Add the diced onion and minced garlic, and cook until the onion softens.
  • Transfer the beef mixture to the slow cooker. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours, stirring once halfway through if possible.
  • About 30 minutes before the chili finishes, heat the oven to 400 degrees. In a mixing bowl, combine the cornmeal, flour, baking powder, milk, egg, and vegetable oil. Stir until just mixed.
  • Pour the batter into a greased 8x8 baking pan. Bake for 20 minutes until the top is golden and a toothpick comes out clean.
  • Let the cornbread cool for a few minutes, then cut into squares. Serve the chili in bowls with a piece of cornbread on the side.

Notes

For thicker chili, mash a few beans with a spoon before serving. If the cornbread batter looks too thick, add a splash more milk. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little water to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl, 8x8 Baking Pan