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

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl
  • Baking Dish

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons smoked paprika
  • 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
  • 2 tablespoons melted butter

Instructions
 

  • Brown the ground beef in a skillet over medium heat with the diced onion and minced garlic until the beef is no longer pink. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the kidney beans, black beans, diced tomatoes, beef broth, smoked paprika, chili powder, cumin, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the flavors have melded.
  • About 30 minutes before the chili is done, preheat the oven to 400°F. In a mixing bowl, whisk together the cornmeal, flour, baking powder, milk, egg, and melted butter until just combined.
  • Pour the cornbread batter into a greased 8-inch baking dish and bake for 18 to 20 minutes until the top is golden and a toothpick comes out clean.
  • Serve the chili hot with squares of warm cornbread on the side.

Notes

For extra smokiness, stir an extra half teaspoon of smoked paprika into the chili during the last hour of cooking. Leftovers keep well in the fridge for three days. Reheat the chili on the stovetop and warm cornbread in the oven so it stays crisp instead of soggy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl, Baking Dish