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Crockpot Chili and Sweet Cornbread

Good old fashioned chili and cornbread: It’s like this combo was MADE for fall, winter, spring, and even summer. This crockpot chili with sweet cornbread (or cornbread muffins!) is a staple that you’ll want to cook up year around. 
Course: chili, cornbread, crockpot, Dinner
Cuisine: chili, cornbread, crockpot, dinner
Keyword: chili, cornbread, crockpot, dinner

Ingredients

  • FOR THE CHILI:
  • 1 Pound Organic Ground Beef (I use the lean 93/7)
  • ¾ Cup Chopped Onions (or 1 tablespoon Onion Powder)
  • 1 Medium Green Pepper, Chopped
  • 1 Tablespoon Diced Garlic (or 1 tablespoon Garlic Powder)
  • 4 Packs Andoulle Turkey Sausage (I use Hillshire Farms)
  • 3 14 Ounce Cans Organic Fire Roasted Diced Tomatoes
  • 1 8 Ounce Can Organic Tomato Sauce
  • 3 Tablespoons Chilli Powder
  • 1 Tablespoon Cumin
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • FOR THE CORNBREAD:
  • ½ Cup Cornmeal, preferably finely ground
  • 1 ½ Cups All Purpose Flour
  • ½ Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • ½ Cup Salted Butter, melted
  • 2 Large Eggs
  • 1 ¼ Cups Whole or 2% Milk

Instructions

  • FOR THE CHILI:
    Begin by placing the ground beef and the onion (or onion powder) in a pan on the stove top on medium to high heat. Chop the beef up as it cooks, and allow it to brown, without becoming too well done. 
  • Add the chopped green pepper, and the garlic, and allow to cook for one more minute. Remove from the heat and place the ground beef mixture in the crockpot. 
  • Diced your andouille sausage, and add that to the crockpot along with the diced tomatoes, tomato sauce, and all of the spices. 
    Give it a good toss and cook on low for 7-8 hours or on high for 4 hours.
  • FOR THE CORNBREAD:
    In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Give it a whisk to combine. Add the melted butter, eggs, and milk, whisking until just incorporated. 
  • If you are baking it as one loaf, spray an 8 x 8” baking pan. Pour the batter into the prepared pan, and bake it for 30-35 minutes, or until the edges become slightly golden and an insert a toothpick comes out clean. 
  • If you choose to make cornbread muffins, spray a standard cupcake or muffin pan with 12 slots and spoon about 2 tablespoons of batter per muffin. Bake for 14-16 minutes or until slightly golden and baked through. 
    These cornbread muffins are amazing served warm with cold butter and a drizzle of raw honey.
    Enjoy!

Notes

See blog for dietary substitutions for gluten and dairy.