Crock Pot Beef Chili With Cornbread Topping Recipe

Name: Crock Pot Beef Chili With Cornbread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb lean ground beef; 2 onions, FINELY CHOPPED; 4 garlic cloves, MINCED; 1 tablespoon cumin seed; 1 tablespoon cracked black peppercorns; 1 tablespoon chili powder; 1 teaspoon salt; 1/2 teaspoon ground allspice; 1/4 teaspoon cayenne pepper; 2 teaspoons unsweetened cocoa powder; 1 tablespoon Worcestershire sauce; 1/4 cup tomato paste; 2 cups tomato sauce; 1/2 cup condensed beef broth (UNDILUTED); 2 (10 ounce) cans corn kernels, /284 ml DRAINED or 2 cups frozen corn kernels, THAWED; 1 (19 ounce) can red kidney beans, /540 ml DRAINED AND RINSED or 1 cup dried red kidney beans, COOKED AND DRAINED; 1 cup pimento stuffed olive, THINLY SLICED; green bell pepper, CUT INTO 1/2-INCH CUBES; hot pepper sauce, TABASCO, TO TASTE (optional); CORNBREAD TOPPING; 1 cup all-purpose flour; 1 cup cornmeal; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1/4 cup melted butter; 1 cup milk or 1 cup buttermilk; 1 large egg, beaten; 1 cup grated cheddar cheese; 1 (4 1/2 ounce) can chopped green chilies, including juice (optional)

Servings: persons

2 tablespoons vegetable oil
1 lb lean ground beef
2 onions, FINELY CHOPPED
4 garlic cloves, MINCED
1 tablespoon cumin seed
1 tablespoon cracked black peppercorns
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
2 teaspoons unsweetened cocoa powder
1 tablespoon Worcestershire sauce
1/4 cup tomato paste
2 cups tomato sauce
1/2 cup condensed beef broth (UNDILUTED)
2 (10 ounce) cans corn kernels, /284 ml DRAINED or 2 cups frozen corn kernels, THAWED
1 (19 ounce) can red kidney beans, /540 ml DRAINED AND RINSED or 1 cup dried red kidney beans, COOKED AND DRAINED
1 cup pimento stuffed olive, THINLY SLICED
green bell pepper, CUT INTO 1/2-INCH CUBES
hot pepper sauce, TABASCO, TO TASTE (optional)
CORNBREAD TOPPING
1 cup all-purpose flour
1 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 cup melted butter
1 cup milk or 1 cup buttermilk
1 large egg, beaten
1 cup grated cheddar cheese
1 (4 1/2 ounce) can chopped green chilies, including juice (optional)
1/2 cup finely chopped green onion (optional)

1
In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
2
Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
3
Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
4
Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
5
TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
6
Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
7
TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
8
The 150 Best Slow Cooker recipes. J Finlayson.

1525

kcal

Calories

102

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb lean ground beef, 2 onions, FINELY CHOPPED, 4 garlic cloves, MINCED, and more.

Yes, Crock Pot Beef Chili With Cornbread Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crock Pot Beef Chili With Cornbread Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions