Crockpot Chili with Cornbread Crust

In the realm of comfort food, few dishes evoke the same sense of warmth and satisfaction as a hearty bowl of chili. When topped with a luscious cornbread crust, this dish transcends the ordinary, transforming it into a delightful meal that’s perfect for family gatherings or cozy nights in. Hearty Crockpot Chili with Cornbread Crust is not just a meal; it's an experience that brings people together around the table, ideal for sharing stories and laughter while enjoying the rich, savory flavors that this dish offers.

Crockpot Chili with Cornbread Crust

Discover the ultimate comfort food with this Hearty Crockpot Chili topped with a delicious cornbread crust. Perfect for cozy nights or family gatherings, this dish combines savory flavors with a delightful texture. Utilizing a crockpot makes it easy to prepare, allowing all the ingredients to meld for an unforgettable meal. Learn how to master the key ingredients and steps to create a hearty chili that will warm hearts and bring loved ones together. Enjoy every satisfying bite!

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Ingredients

For the Chili:

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

2 cups beef or vegetable broth

1 tablespoon chili powder (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

For the Cornbread Crust:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

2 large eggs

Instructions

Prepare the Chili: In a large skillet over medium heat, add the ground beef or turkey. Cook until browned and no longer pink, around 5-7 minutes. Drain any excess grease. Transfer the cooked meat to the crockpot.

Add Vegetables: To the crockpot, incorporate the diced onion, minced garlic, and diced bell pepper. Stir to mix the veggies with the meat.

Incorporate Beans and Tomatoes: Gently stir in the kidney beans, black beans, diced tomatoes (including their juices), and tomato paste to the crockpot.

Season: Pour in the broth and add the chili powder, cumin, smoked paprika, along with salt and pepper. Mix thoroughly to ensure the ingredients are well combined and flavors meld.

Cook in the Crockpot: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, allowing the chili to reach its deepest flavor.

Make the Cornbread Crust: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until blended. In another bowl, combine the milk, vegetable oil, and eggs. Gradually mix the wet ingredients into the dry ingredients, stirring just until combined—do not overmix.

Prepare for Baking: Once the chili is done cooking, ladle it into a greased baking dish. If your crockpot has a removable insert that is oven-safe, you can keep it in there.

Add Cornbread Topping: Pour the cornbread batter evenly over the chili, ensuring it covers the top completely.

Bake: If using an oven-safe dish, preheat your oven to 400°F (200°C) and bake for 20-25 minutes, or until the cornbread crust is golden brown and a toothpick inserted into the center comes out clean. If using the crockpot, switch to the high setting and cover, cooking for an additional 30 minutes.

Serve: Allow the dish to rest for a few minutes before serving. Enjoy your hearty chili topped with a delightful cornbread crust, perfect for pairing with a fresh green salad on the side.

Prep Time: 20 minutes | Total Time: 6-8 hours (including cooking) | Servings: 6-8 servings

Presentation Tips: Serve in individual bowls, garnished with fresh cilantro or sliced jalapeños for a pop of color and extra flavor. A dollop of sour cream can also enhance this comforting dish. Enjoy!