Crockpot Chili with Cornbread Crust

Warm up your dinner table with this comforting Hearty Crockpot Chili topped with a delightful cornbread crust. This easy recipe combines the rich flavors of ground beef or turkey with nutritious beans and vibrant vegetables, all slow-cooked to perfection. The cornbread crust adds a unique twist, creating a crunchy, sweet contrast to the savory chili. Perfect for busy weeknights or family gatherings, this dish is sure to be a crowd-pleaser. Enjoy the warmth and comfort of a homemade meal!

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Ingredients

For the Chili:

1 lb ground beef or turkey

1 medium onion, finely 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 (include juices)

2 tablespoons tomato paste

2 cups beef or vegetable broth

1 tablespoon chili powder (adjust according to your spice preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and 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, brown the ground beef or turkey until it is cooked through, breaking it apart as it cooks. Drain any excess grease. Transfer the cooked meat into the crockpot.

Add Vegetables: To the crockpot, mix in the diced onion, minced garlic, and diced bell pepper, stirring to combine with the meat.

Incorporate Beans and Tomatoes: Add the kidney beans, black beans, diced tomatoes (with their juices), and the tomato paste to the mixture in the crockpot.

Season the Chili: Pour the beef or vegetable broth into the crockpot. Add the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir everything well to ensure all ingredients are evenly coated and seasoned.

Cook in the Crockpot: Cover and set your crockpot to low for 6-8 hours, or high for 3-4 hours, allowing the flavors to meld together beautifully and develop depth.

Make the Cornbread Crust: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth. Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined (avoid overmixing).

Prepare for Baking: Once the chili has finished cooking, carefully ladle it into a greased baking dish, or keep it in the crockpot if your model has a removable insert suitable for the oven.

Add Cornbread Topping: Evenly pour the cornbread batter over the chili, using a spatula to spread it out if necessary.

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 is golden brown and a toothpick inserted into the center comes out clean. If you're using the crockpot, switch it to the high setting and cook covered for an additional 30 minutes until the cornbread is set.

Serve and Enjoy: Once done, remove from the oven or turn off the crockpot. Allow it to sit for a few minutes to cool slightly before serving. Enjoy generously with a scoop of chili topped with the delightful cornbread crust!

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

- Presentation Tips: For an attractive presentation, consider garnishing each serving with a sprinkle of fresh cilantro or chopped green onions, and serve with a side of sour cream or shredded cheese for added richness.