COZY CROCKPOT CHILI & CORNBREAD

This chili is PERFECT for a cold, crisp fall day! Throw it all in a crockpot & call it a day. Theres nothing like walking into a home that has had chili cooking in the crockpot all day – mmm! Serve it up with some homemade cornbread, & that my friend, is the perfect fall meal.

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INGREDIENTS

  CHILI

• 1 tbsp olive oil
• 1 lb ground beef
• 1 sweet onion – chopped
• 2 tbsp tomato paste
• 1.5 cps beef broth
• 14.5 oz can diced tomatoes
• 15.5 oz can red kidney beans – drained & rinsed
• 8 oz can tomato sauce
• 2.5 tbsp chili powder
• 2 tbsp ground cumin
• 2 tbsp granulated sugar
• 1 tbsp garlic powder
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cayenne pepper (depends how spicy you like it)

  CORNBREAD

• 1 cp all purpose flour
• 1 cp cornmeal
• 2/3 cp granulated sugar
• 1 tsp salt
• 3.5 tsp baking powder
• 1 egg
• 1 cp milk
• 1/3 cp vegetable oil

DIRECTIONS

CHILI

In a medium pan over medium heat, cook the ground beef & break it up. While the beef cooks, chop up your onion. Drizzle olive oil in the crockpot. Once the beef is cooked, drain any excess grease & pour beef into crockpot.

Add in the chopped onion, along with the rest of the ingredients. Stir until all the ingredients are combined.

Set crockpot to low heat for 6 hours or to high heat for 4 hours – stirring periodically.

CORNBREAD

About 30 minutes before the chili is done, preheat your oven to 400 F. Lightly spray or grease a 9×9 square pan – set aside. 

In a large mixing bowl, combine your dry ingredients. Add in the wet ingredients & stir until combined. Pour cornbread batter into prepared pan. Bake 20-22 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes before cutting into.

Serve up the chili in a bowl, top with shredded cheddar cheese, a dollop of sour cream, a piece of warm cornbread & enjoy!

 

TIPS

• I felt like my chili was a little on the chunky side this time, so I took about half the chili, blended it up in a blender & poured it back into the rest of the chili. That way there were still chunks but half the amount. Makes for a great consistency!
• If you don’t have a ton of time, you could also make this chili recipe on the stovetop. Following the same instructions. But once everything is combined, bringing it to a boil, reducing the heat & letting simmer for 30 minutes – stirring occasionally.
• Instead of just having kidney beans, you could add other beans that you like. Next time, I may add black beans. 
• You could serve with your favorite cracker instead of cornbread.
• If you are a vegetarian, cut out the meat & add a variety of beans!
• If you end up having leftovers for the next day, you could warm up some chili, scoop it over tortilla chips, sprinkle with cheese & voila – you have nachos!