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Slow Cooker Beef and Bean Chili with Cornbread Topping
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl
  • Baking Dish

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter

Instructions
 

  • Place the ground beef, onion, and garlic in a skillet over medium heat. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the kidney beans, diced tomatoes, chili powder, cumin, and salt. Stir to combine.
  • Cover and cook on low for 6 to 8 hours until the chili thickens and the flavors meld.
  • About 30 minutes before serving, heat the oven to 400 degrees. In a bowl, stir together the cornmeal, flour, baking powder, milk, egg, and melted butter until just combined.
  • Pour the batter into a greased 8-inch baking dish. Bake for 15 to 20 minutes until the top is golden and a toothpick comes out clean.
  • Spoon the chili into bowls and place pieces of the warm cornbread on top to serve.

Notes

If the chili thickens too much during cooking, stir in a splash of water before adding the cornbread. Bake the topping separately so it stays crisp instead of steaming in the slow cooker. Leftovers reheat well on the stove with a little extra water to loosen the chili.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl, Baking Dish