Hearty Slow Cooked Chili with Homemade Cornbread

( made in a crockpot)

I’ve tried multiple Chili recipes in my life but they all tasted similar to a Taco soup which is delicious too but I wanted something different. So I created this chili version on my own. There’s nothing quite like a warm bowl of chili paired with soft, buttery, slightly sweet cornbread, especially on a chilly evening.

This recipe is made in a crockpot and is cooked nice and slow for tender meat, and bold flavors. Whether you’re feeding a crowd of people or just looking for a cozy easy dinner idea, this chili and cornbread is always a winner.

The cornbread is incredible easy with simple pantry ingredients. I will show you step by step how to accomplish this very easy dish. You can just throw everything into the crockpot and walk away for a few hours and your meal is ready to be served.

Why You’ll Love This Recipe:

• Easy to make with simple pantry ingredients
• Perfect for meal prep or leftovers
• Customizable spice level
• Comfort food at its best
• Cook nice and slow in a crockpot

What You’ll Need For the Chili:

• 1 lb ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (14oz) diced tomatoes
• 1 can beans in tomato sauce
• 1 can whole mushrooms, drained
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder (optional)
• 1 tsp dried oregano
• 1 tsp dried parsley

Instructions:

• In a large frying pan over medium heat, cook the ground beef until browned. Add diced onions and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute. Season with 1/2 tsp of salt, pepper, smoked paprika, dried oregano, dried parsley, cumin, and chili powder if desired.

• Transfer the cooked ground beef into a crockpot with its juices. Add the diced tomatoes, beans, mushrooms and remaining 1/2 teaspoons of spices listed above.

• Stir well and cook on high for 4 hours, allowing the flavors to deepen. Adjust seasoning to taste.

Serve & Enjoy! Load the chili into bowls and serve with a slice of warm cornbread on the side with 1 scoop of sour cream. You can also add shredded cheese, green onions, or fresh cilantro if desired.

Tips for the Best Chili:

• Add a pinch of brown sugar to balance acidity
• Spice it up with cayenne or jalapenos
• It tastes even better the next day
• If you don’t have time to cook the chili in the crockpot you can also cook it on the stove for 20-30 minutes.
• If the juices from the chili gets soaked up, add a little bit of beef broth to make it more liquidy.

This chili recipe is very versatile, ground meat and beans are the basis for a classic chili recipe. You can elevate the flavors of a traditional chili by adding vegetables such as celery, zucchini, carrots, or red peppers. This chili is a mild chili with the indicated seasonings, if you want a spicier chili, add more chili powder to taste.

Storage & Reheating:

• Store leftover chili in an airtight container in the fridge for up to 4 days.
• Reheat chili on the stove or in the microwave.
• Chili may be frozen. Cool chili completely and store in an air-tight container up to 3 months. Thaw and reheat to enjoy.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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