Print

Wholesome Crockpot Beef Chili with Cornbread Topping: Easy Dinner

crockpot beef chili with cornbread topping - featured image
Print Recipe

A hearty, set-it-and-forget-it chili with a golden cornbread topping that bakes right on top. Perfect for busy weeknights or lazy Sundays, this wholesome meal is packed with protein and fiber, and it’s endlessly adaptable.

Ingredients

Scale
  • 2 pounds lean ground beef (90/10)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) fire-roasted diced tomatoes (undrained)
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons honey

Instructions

  1. Brown the beef and aromatics: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Bloom the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the beef mixture. Stir and cook for 1 minute.
  3. Transfer to the slow cooker: Using a slotted spoon, transfer the beef mixture to a 6-quart slow cooker, leaving excess grease behind.
  4. Add remaining chili ingredients: Pour in fire-roasted diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, beef broth, and tomato paste. Stir until well combined.
  5. Slow cook the chili: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Make the cornbread batter: About 45 minutes before serving, preheat oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together buttermilk, egg, melted butter, and honey. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
  7. Add the cornbread topping: Uncover the slow cooker. Taste chili and adjust salt and pepper. Gently dollop spoonfuls of cornbread batter over the chili surface. Spread into an even layer without pressing down.
  8. Bake the cornbread topping: If the slow cooker insert is not oven-safe, transfer chili to a 9×13-inch baking dish or Dutch oven. Spread batter over the top. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
  9. Rest and serve: Let chili sit for 5-10 minutes before serving. Scoop into bowls, ensuring each serving gets a piece of cornbread topping. Garnish as desired.

Notes

For a slow cooker-only method, spoon cornbread batter over chili in the slow cooker, cover with a clean kitchen towel, and cook on high for 45 minutes to 1 hour. The cornbread will be softer but still delicious. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months (freeze chili without cornbread for best results).

Nutrition

Keywords: crockpot chili, beef chili, cornbread topping, slow cooker chili, easy dinner, comfort food, wholesome chili

Find it online: https://noshbelle.com/wholesome-crockpot-beef-chili-with-cornbread-topping-easy-dinner/